"Better than Deli" Chicken Salad Sandwich
Ingredients
- 1 boneless chicken breast 10 oz / 300 grams
- 4 cloves garlic (skins on and lightly mashed)
- 2 bay leaves
- 8 peppercorns
- 1/4 cup low fat mayonnaise 60 grams
- 1/4 cup low fat plain Greek yogurt 60 grams
- 2 tsp Dijon mustard 10 grams
- 1/3 cup chopped red onion 50 grams
- 1/4 cup chopped celery 25 grams
- 1 clove garlic (finely grated)
- 1/4 cup chopped dill pickles 35 grams
- 2 tbsp chopped chives 5 grams
- 2 tsp lemon juice 10 ml
- 1 large tomato (thinly sliced)
- handful iceberg lettuce (finely chopped)
- 6 slices multi-grain sandwich bread
- sea salt & black pepper
Instructions
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Add the chicken breast into a saucepan, along with the lightly mashed garlic, bay leaves, and peppercorns, then fill with water to about 1 inch (2.50 cm) above the chicken, season generously with salt, and heat with a high heat
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Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes or until the chicken is fully cooked through (internal temperature of at least 165 F - 74 C), then remove the chicken breast and transfer to a cutting board
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After 2 to 3 minutes, using 2 forks, gently shred the chicken
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Add the mayonnaise into a large bowl, along with the Greek yogurt, Dijon mustard, chopped red onion, chopped celery, grated garlic, chopped dill pickles, and chopped chives, then add in the shredded chicken, lemon juice, and season with salt & pepper, mix together until well mixed
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Lightly toast the slices of sandwich bread
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To assemble the sandwiches, add two slices of tomato over the bottom slice, top off with a generous portion of the chicken salad, add some chopped lettuce, and add another slice of toast, enjoy!