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Chicken salad sandwich with potato chip crunch
Ingredients
Utensils
pot, tongs, knife, cutting board, fine grater, bowl, fork
How-To Videos
See allBasic mayonnaise
How to chop green herbs
How to poach chicken
Nutrition per serving
Step 1/ 4
- 250 g chicken breasts
- salt
- pot
- tongs
In a pot bring water to a boil. Season with plenty of salt (water should taste salty), add chicken breasts, turn down heat and poach over medium-high heat for approx. 18–20 min. Drain and set aside to cool.
Step 2/ 4
- 1 stalk celery
- 1 clove garlic
- 2 scallions
- 10 g parsley
- 50 g sweet pickles
- ½ lemon
- 2 leaves lettuce
- knife
- cutting board
- fine grater
Meanwhile, finely dice celery. Grate garlic. Cut scallions into fine rings. Finely chop parsley. Dice pickles. Zest lemon. Cut lettuce leaves into fine strips.
Step 3/ 4
- 4 tbsp mayonnaise
- 50 g crème fraîche
- ½ tsp Dijon mustard
- salt
- pepper
- bowl
- fork
In a bowl, mix mayonnaise, crème fraîche, Dijon mustard, lemon zest, lettuce, celery, garlic, scallions, parsley and pickles. Shred chicken breast with a fork and chop, and mix with dressing. Season with salt and pepper.
Step 4/ 4
- 20 g butter
- 4 slices sandwich bread
- 50 g ruffled salted potato chips
Butter bread slices. Top one slice each with chicken salad and chips and then top with another slice.
Enjoy your meal!
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