Empty My Fridge
"Better than Deli" Chicken Salad Sandwich | Quick & EASY Recipe
Ingredients
- Chicken breast · boneless1
- Garlic5 cloves
- Bay leaf2
- Peppercorn8
- Mayonnaise¼ cups
- Greek yoghurt¼ cups
- Dijon mustard2 tsp
- Red onion · chopped⅓ cups
- Celery · chopped¼ cups
- Pickle · chopped¼ cups
- Chive · chopped2 tbsp
- Lemon2 tsp
- Tomato1
- Iceberg lettuce
- Bread6 slices
- Salt
- Black pepper
Instructions
- Put the chicken breast in a saucepan with the lightly crushed garlic, bay leaves and peppercorns. Add water to about 1 inch (2.5 cm) above the chicken, season well with salt, and bring to a high heat.
- Once boiling, cover, lower to low-medium heat and simmer 10 to 15 minutes until the chicken reaches an internal temperature of at least 165°F (74°C). Transfer to a cutting board.
- After 2 to 3 minutes, shred the chicken gently with two forks.
- In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, red onion, celery, grated garlic, dill pickles and chives. Add the shredded chicken and lemon juice, season with salt and pepper, and mix well.
- Lightly toast the bread slices.
- To assemble, layer two tomato slices on a slice of toast, top with a generous portion of chicken salad and chopped lettuce, then add another slice of toast.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionTomatoLemonYoghurtRed onionChicken breastBread
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