gourmet chicken salad sandwich

Name: Gourmet Chicken Salad Sandwich
Prep time: 1 h
Cook time: 20 min
Cuisine: American
Ingredients: ## CHICKEN PREP; 1 large chicken breasts, boneless and skinless; 1 cup(s) chicken stock to boil chicken breast in.; 1 tablespoon(s) garlic paste; 1 tablespoon(s) ginger paste; 1 pinch(es) salt and pepper or soy sauce; 1 tablespoon(s) oil; ## MIXTURE PREP; 1 cup(s) yogurt, plain and nonfat (i also use greek yoghurt); 1/3 cup(s) mayonnaise, fat-free; 1 large fresh ripe avacado; 1 bunch(es) spring onions; 1 package(s) dried cranberries; 1 tablespoon(s) cracked black peppercorns; 1 teaspoon(s) salt; 1 teaspoon(s) sugar (optional)

(1 RATING)

124 Pinches 1 Photo

Maryam Rasul

London

Updated on Apr 7, 2012

This is an adult version of a childhood favourite. As kids, we had lots of chicken and sweetcorn sandwiches and I wanted to upgrade the flavor profile of the mixture as I got more experimental with my cooking. I have added yoghurt to the recipie so its healthier than just mayo alone! It's got the sweet and tart of cranberries and the creamy texture of avacado, plus much more... You can use it to make wraps, sandwiches, or even to fill in vol-au-vants (mini puff pastry baskets) It's a grown-up chicken sandwich for the kid in all of us!

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Here I have used the mixture to make sandwiches using white bread on one side and brown bread on the other! It is appealing to the eye and healthier than just white bread!

prep time 1 Hr

cook time 20 Min

method Blend

yield

Ingredients

CHICKEN PREP
1 large chicken breasts, boneless and skinless
1 cup chicken stock to boil chicken breast in.
1 tablespoon garlic paste
1 tablespoon ginger paste
1 pinch salt and pepper or soy sauce
1 tablespoon oil
MIXTURE PREP
1 cup yogurt, plain and nonfat (i also use greek yoghurt)
1/3 cup mayonnaise, fat-free
1 large fresh ripe avacado
1 bunch spring onions
1 package dried cranberries
1 tablespoon cracked black peppercorns
1 teaspoon salt
1 teaspoon sugar (optional)

How To Make gourmet chicken salad sandwich

Step 1

First, clean chicken breast and remove excess fat and bits.

Step 2

Then, cut into small pieces. About 1 inch cubes.
Step 3

Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
Step 4

Heat a tablespoon of oil in a saucepan over the stove on medium heat.
Step 5

Add the stock to the pan.
Step 6

Next add the marinated chicken cubes.
Step 7

Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
Step 8

Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
Step 9

Leave chicken to cool in its own juices.
Step 10

In a seperate mixing bowl, add yoghurt and mayo and mix.
Step 11

Chop up the spring onions and the avacado.
Step 12

Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
Step 13

Add dried cranberries and mix.
Step 14

Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
Step 15

Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!
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