Chicken Breast	g
Kale	leaves
Cream Cheese	tbsp
Avocado
Cucumber
Toast Bread	slices
Lemon Juice	tbsp
Mustard	tbsp
Olive Oil
Salt & Pepper to taste

1. Wash the kale and cut out the hard strings in the middle. Place the kale into the bowl and drizzle over olive oil and add lemon juice. Already well known trick is to massage the kale for few minutes so it gets softer.
2. Marinate the chicken with a mix of 2 tablespoon lemon juice, mustard, drizzle of olive oil and salt and pepper to taste (best to marinate for few hours in the fridge).
3. Peal avocado and cucumber and cut both into slices.
4. Grill the chicken (on medium heat not to burn the mustard) on the grill or bake it in the oven (covered) on 180 ºC for 20 minutes.
5. Once chicken is done, let it cool down and cut into slices.
6. Toast 4 slices of bread, not to heavy as you want to avoid bread breaking when you are cutting it.
7. Spread the cream cheese over 2 slices of bread. On each slice place as follows: kale, slices of chicken, cucumber, avocado and on top another slice of bread.
8. If you want to cut your sandwich on half, make sure you do not too much ingredients in it and make sure you press it hard when you are cutting.

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