No-Frills Chicken Salad Sandwich

Name: No-Frills Chicken Salad Sandwich
Yield: Makes about 560 g filling, enough for 4-6 sandwiches
Ingredients: Salt and freshly ground black pepper to taste; 450 g skinned and boned cooked chicken meat, coarsely diced; 3 spring onions, white and half the green, about 55 g, coarsely chopped; 2 tablespoons chopped flat-leaf parsley; 2 interior ribs celery, about 55 g, coarsely chopped; 1 small bunch watercress or baby rocket, rinsed, dried, and stemmed, or ¼ iceberg lettuce, shredded, optional; 115 g mayonnaise, bought or home-made; Sliced tomato, optional; 8 slices Kyra’s Seed Bread, Part Wholemeal or Multigrain Sandwich Bread, toasted or untoasted; 1 tablespoon lemon juice, strained before measuring

Preparation info

Makes about 560 g filling, enough for
4-6
sandwiches

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

The first time I tasted a coffee-shop chicken salad sandwich as a teenager, I was hooked. If I don’t have some leftover roasted chicken, I poach chicken thighs and use them instead. Chicken salad is a perfect sandwich filling, but it can be frustrating when chunks of chicken fall out of the sandwich, a little problem I remedy by pulsing all the ingredients in the food processor for a couple of seconds before adding the seasonings and mayonnaise. While ther

Ingredients

Sandwich

Ingredients

Method