Servings : 8 sandwiches
A chicken salad sandwich is both light and versatile. You can use shredded leftover chicken and mix it with a chopped mixed salad and condiments of your choice. This makes it the ideal kind of healthy sandwich that can be put together in no time.
If you want to prepare the chicken from scratch, you can simply either boil about 250 gm of boneless chicken cubes with 1/4 tsp. each of ginger, garlice, salt and black pepper for about 15 minutes or until tender. Then drain and shred OR if you have enough time and want to make it more flavorful, you can make one of my grilled chicken recipes. Even this diet chicken recipe will work beautifully. Simply chop it up into small bits before using this recipe.
- 250 gm chicken, cooked and chopped up
- 1 loaf of sliced bread (plain white or brown/whole - meal)
- 1/4 cup mayonnaise
- 1 big bowl of freshly chopped lettuce salad mixed with grated carrots and cucumbers
- juice of 1/2 a lemon
- 1-2 tbsp. tomato sauce/ketchup/chili sauce
Lightly toast the bread. I do this on a grill pan to get the grill marks. (you can butter the outside of the bread lightly before toasting/grilling if you like)
Mix the salad with the shredded chicken and combine. Add the ketchup/sauce and the lemon juice. Add 1 tbsp. of the mayonnaise just to help hold everything together. Do not over load it with mayo, these sandwiches need to be light. Mix everything.
Apply a light layer of mayonnaise on the bread slice to help bind the filling to the bread. Pile the chicken salad mixture on it in an even layer. Top with another slice and press down gently. Slice diagonally to form two triangles. Repeat with the remainder of the chicken salad until all your sandwiches are done. Serve warm or cold.