Empty My Fridge
Mayo Chicken Sandwich
Ingredients
- Chicken · boneless180 g
- Oil1 tbsp
- Mayonnaise1 ½–2 tbsp
- Sour cream1–1 ½ tbsp
- Mustard¼ tsp
- Black pepper · crushed¼ to ¼ teaspoon
- Lemon½–1 tbsp
- Lettuce¼ cups
- Cilantro2 tbsp
- Red onion2 tbsp
- Bread4 slices
- Butter2 tbsp
- Paprika¼ tsp
- Garlic powder¼ tsp
- Onion powder¼ tsp
- Salt¼ tsp
- Garam masala¼ tsp
Instructions
- Heat the oil in a pan over medium heat and add the chicken. Cook until tender and cooked through, adding the butter if using.
- Check that the chicken is done: the thickest part should cut easily with a spatula or butter knife.
- Lower the heat, add the salt and all the seasonings, and stir-fry for just one minute, then turn off the heat.
- Shred or chop the chicken into small pieces with a butter knife and spatula, then let it cool completely.
- If you like, butter both sides of the bread slices and toast until crisp in a pan, toaster, oven or air fryer.
- In a mixing bowl, combine the mayonnaise, sour cream or Greek yogurt (starting with the smaller amounts), mustard, lemon juice if needed, lettuce, cilantro, onion and the cooled chicken.
- Stir well, taste and adjust the seasoning. The mixture should be moist but not runny.
- Spread ¼ teaspoon of mayo on a bread slice, add lettuce and then the chicken filling, and cover with another toasted slice.
- Serve the sandwich.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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