Chicken Sandwich & Raw Veggies with Sour Cream Dip


Got really lazy today and decided to whip up something from what’s in my fridge. I always wanted to try making this sour cream dip even since I tasted it from my favourite Swiss mama, Evelyn, who served it to me for lunch when I was in Switzerland 🙂 Also, since there was leftover roasted chicken in the fridge, it became lunch.

Chicken sandwich
The chicken sandwich is really simple, just toast some wholegrain bread and mix the roasted chicken strips with wholegrain mustard and mayonnaise. The best part of cooking is that sometimes, you don’t need to follow measurements. It all depends on what you have in the pantry and the seasoning is always, to taste.

Raw Veggies with Dip
For the raw veggies with the sour cream dip, just chop the veggies into the shapes you like. See, cooking is fun! 🙂  I like my carrots and cucumbers in sticks but it’s all up to you! Here’s the recipe for the dip though;

1/2 cup of sour cream
1/4 cup of plain yogurt
salt & pepper, to taste
1 tsp of minced garlic

1. Just mix everything together and serve it in a nice bowl!



I apologise beforehand for the lack of photos because this was a chop chop dinner and there were still cheese buns to be dealt with (posting about their awesome cheesy goodness later!!), so there’s only this photo of my huge bowl of Guacamole.


Here’s how I describe my guacamole,


Forgive me for being so lame hahahaha. Anyway, don’t mash the avocado too much because having chunks of avocados left in is the best! And so is having some chopped up sweet white onions and juicy tomatoes great! They complement the creaminess of the avocados so well. All that’s left to do is to hit it with the tangy lemon juice and you’ve got the perfect dip or snack or in my case, dinner.


3 medium ripe avocados, mashed
1 medium tomato, cubed
1/2 white onion, cubed
1/2 lemon, squeezed
salt, to taste
pepper. to taste
5 stalks of coriander, chopped
5 stalks of spring onion, chopped

1. Mix everything together, wooohoooo!
2. If you want to keep it, cling wrap the surface so that the guacamole does not get oxidised by the air and turn an ugly brown.