Enjoy last night’s dinner all over again with this simple chicken burgertopped with a creamy avocado dressing.


  • 1 baked chicken schnitzel, leftover from dinner

  • 1 wholegrain or gluten-free bun of your choice, toasted

  • 1/4 cup pickled red cabbage/sauerkraut

  • For the dressing

  • Flesh of 1/4 ripe avocado

  • 2 tbsp plain Greek yoghurt

  • 1 tbsp fresh chives, chopped

  • 1 tsp extra virgin olive oil

  • Squeeze of lemon juice

  • Sea salt and black pepper, to taste


  • 1.

    Blitz your dressing ingredients in a food processor or blender

  • 2.

    Reheat the schnitzel in a moderate oven for five minutes, then slice into two or three pieces. Arrange on the bun with cabbage and dressing.

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