Make these sandwiches as close to serving time as possible, so the avocado doesn't turn brown.

INGREDIENTS
Makes 8
 1 tablespoon black peppercorns
 Salt
 1 skinless, boneless chicken breast
 1 1/2 tablespoons Homemade Mayonnaise, or prepared
 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

DIRECTIONS

1. 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.
2. Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and
salt and pepper to taste.
3. 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.