Chicken salad sandwich
Creamy, delicious chicken salad with celery, grapes and onion used as a filling for multigrain bread, creating the ultimate chicken salad sandwich.
Servings 2 - 4
For the filling
- 2 chicken breasts poached with a bay leaf garlic and lemon rind in chicken stock
- 1/2 cup celery diced
- 1/3 cup red onion finely diced
- 1/2 cup grapes quartered
- 1/3 cup good quality mayonnaise
- 1/2 cup Greek yoghurt
- juice of 1/2-1 lemon
- salt & pepper to taste
For the sandwich
- bread of your choice
- micro herb leaves I used rocket to add some pepperiness
After you've poached the chicken, allow to cool completely then shred into a bowl.
Add the celery, red onion and grapes.
In a separate bowl, mix together the mayo, yoghurt, lemon juice and seasoning.
Pour the dressing over the chicken and mix well. Adjust seasoning if necessary. (At this point, the salad can be served as is with lettuce).
To assemble the sandwich, top the slices of bread with lettuce, chicken salad and finish with the the micro herbs.