serving size: 2 | time: 30 mins

For the mayonnaise:

  • 6 Healthy Options All-Natural Egg Yolks
  • 2 tsp Bob’s Red Mill Sea Salt
  • 1 tsp Simply Organic Ground Pepper
  • 1 tsp minced garlic
  • 3 Tbsp Lemon juice
  • 3 Tbsp Cadia Apple Cider Vinegar
  • 1 cup Cadia Canola oil
  • 1 cup Cadia Olive Oil
  • 1 cup fresh Basil

For the chicken sandwich:

  • 1 cup All-Natural Healthy Options Chicken, shredded
  • ¼ cup basil mayonnaise
  • 3 pcs tomato slices
  • 3 pcs Healthy Options Organic Lolo Rossa Lettuce
  • 1 handful Healthy Options Organic Alfalfa Sprouts
  • 1 tsp Earth Balance Butter
  1. Place the egg yolks, salt, pepper, garlic, lemon juice and vinegar in a food processor and process until smooth.
  2. Slowly pour the oils into the processor through the tube. Start with drops and gradually increase to a steady stream.
  3. Once emulsified, add the basil and process until pureed.
  4. Store in a sealed container in the refrigerator.
  5. Mix the shredded chicken and mayonnaise in a bowl.
  6. Butter the bread and heat both sides on a pan.
  7. Layer the lettuce, chicken, alfalfa and tomatoes on a slice of toast. Cover with the other slice of bread.