Description
A warm, tangy, and crunchy creamy chicken sandwich that’s perfect for busy weeknights and packed lunches.
Ingredients
Scale
- 450 g boneless skinless chicken breasts
- 120 g mayonnaise
- 60 g Greek yogurt
- 15 g Dijon mustard
- 15 ml lemon juice
- 60 g finely diced celery
- 30 g thinly sliced scallions
- 10 g chopped fresh parsley or dill
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 slices of bread or 4 sturdy rolls
- 15 g butter (optional)
- Lettuce and tomato slices (optional)
Instructions
- Poach the chicken by placing it in a pot, covering with water, and simmering for 12–15 minutes until cooked.
- Shred and drain the chicken, then let it cool slightly.
- Make the creamy dressing by whisking together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Combine the shredded chicken with the dressing, celery, scallions, and parsley, folding gently.
- Toast the bread or rolls and assemble the sandwich, adding filling and optional lettuce and tomato.
Notes
Can be made ahead and stored in the fridge for up to 3 days. Toast bread right before serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg