Julienne the carrots and mix them with salt, lemon juice, and olive oil.
Boil the chicken breast and shred it along the grain.
Slice the rye bread in half and lightly toast in a pan.
Place the shredded chicken breast on one half of the bread, then add the carrot rape mixture.
Add lettuce and tomato slices.
Cover with the other half of the bread to finish the sandwich.