Chicken salad sandwich
Spain on a Fork · ♥ 1.2K likes · 15.3K views · 6 min video
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Ingredients
Method
Techniques
- 300 g boneless chicken breast
- 4 cloves garlic
- 2 whole bay leaves
Put one boneless chicken breast in a saucepan with four lightly mashed garlic cloves, two bay leaves and a couple of peppercorns.
- 2 whole peppercorns
- water
- sea salt
Fill with water to about an inch above the chicken, season generously with sea salt and heat on a high heat.
Once it boils, lid on, lower to a low medium heat and simmer 10 to 15 minutes until the chicken is cooked through.
Check by cutting the chicken in half for pink, or by reading at least 165F on a meat thermometer.
Remove the chicken to a cutting board and run the cooking liquid through a fine sieve into a heatproof pitcher to keep as a simple broth.
Rest the chicken 2 to 3 minutes, then shred it finely with two forks, cutting any long strands in half.
- 60 g mayonnaise
- 60 g plain Greek yogurt
- 10 g Dijon mustard
- 50 g finely chopped red onion
- 25 g finely chopped celery
- 1 cloves garlic
In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, red onion, celery, grated garlic, dill pickles and chives.
- 35 g chopped dill pickles
- 5 g chopped chives
- 10 ml fresh lemon juice
Add the shredded chicken and the lemon juice, season with sea salt and black pepper and mix until well mixed.
- sea salt
- freshly cracked black pepper
- 1 whole tomato
- iceberg lettuce
Thinly slice one large tomato and finely chop a handful of iceberg lettuce.
- 2 slices sandwich bread
Lightly toast a couple of slices of sandwich bread so the sandwich does not go mushy and break apart.
Lay tomato slices on the bottom slice, top with a generous portion of the chicken salad and the chopped lettuce.