Ingredients
1 tablespoon peppercorns
Salt
1 skinless, boneless chicken breast
1 1/2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon curry powder
Freshly ground black pepper
4 slices whole-wheat or multigrain bread
1 tablespoon unsalted butter
1/2 avocado, cut into 1/4-inch-thick slices
1/4 cup alfalfa sprouts
Preparation
Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.
