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Ingredients

1/2 cup whole-egg mayonnaise
2 small limes, rind finely grated, juiced
8 chicken thigh fillets, trimmed
1/3 cup sweet chilli sauce
1 garlic clove, crushed
olive oil cooking spray
2 red onions, thinly sliced
8 slices sourdough bread, each 1cm thick
100g baby spinach
2 ripe avocados, peeled, sliced

Method

Step 1 Combine mayonnaise, lime rind, 1 tablespoon lime juice and salt and pepper in a small bowl. Cover and refrigerate until ready to use.
Step 2 Place chicken between sheets of baking paper. Using a meat mallet, pound to 1cm thick. Combine sweet chilli, garlic and 2 tablespoons lime juice in a shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
Step 3 Lightly spray a chargrill pan with oil. Heat over high heat. Add onions and spray with oil. Cook, stirring often, for 5 minutes or until just soft. Transfer to a plate and cover to keep warm.
Step 4 Return pan to heat and cook chicken for 2 to 3 minutes each side or until just cooked through. Transfer to a plate and cover to keep warm.
Step 5 Toast bread until golden. Place on plates. Top with spinach, avocado, chicken, onion and lime mayonnaise. Season with salt and pepper and serve with lime wedges.

Chilli chicken and lime mayonnaise open sandwich

How to make Chilli chicken and lime mayonnaise open sandwich

Ingredients

Method