A chicken sandwich can be simple, but this one is elegant, bright and absolutely bursting with flavour. Poached chicken, a silky pickle infused dressing, and fresh herbs turn a picnic classic into something worthy of a long lunch by the bay! If you need an excuse to have a picnic, this is it!
INGREDIENTS
- 500g of chicken breast
- ¼ cup of mayonnaise, preferably whole egg
- 2tbsp of sour cream
- ¼ cup of chopped dill pickles
- 1 tbsp of pickle juice
- A handful of spring onion, green parts, finely sliced
- 1 tsp of sweet paprika
- 2 tbsp finely chopped red onion
- Sea salt and cracked black pepper
- Butter lettuce
- Fresh bread – soft white is classic, but brioche or a milk bun makes it luxe
- Optional additions: fresh dill, lemon zest, cucumber, celery heart, micro herbs
INSTRUCTIONS
- Put the chicken in a large pot of cold, lightly salted water. Bring it to a gentle simmer (don’t ferociously boil it) until it’s cooked through – about 20 to 25 minutes. Once cooked, remove from the pot and let it cool.
- Using two forks over a large bowl, pull the chicken into fine strands. Do this properly, because the more evenly shredded it is, the smoother and more luxurious the final filling becomes (and we hate lumps, remember).
- In a bowl, whisk together the mayonnaise, sour cream, red onion, dill pickles, pickle juice, spring onion and paprika. Season generously with salt and pepper. Add any extra herbs you like at this stage.
- Fold the chicken through the dressing.
- Spread the chicken mixture onto fresh bread. Add the lettuce. Add a few sprigs of dill, micro herbs or thinly sliced celery heart for crunch and fragrance. Cut off the crusts if you want to be extra fancy. Serve immediately or chill for your picnic.
Veggie option: Swap chicken for firm tofu, finely crumbled/chopped, and add wholegrain mustard, a splash of white wine vinegar, and chopped chives.
