Chicken salad sandwich with potato chip crunch

Name: Chicken salad sandwich with potato chip crunch
Prep time: 25 min
Total time: 25 min
Cuisine: International
Ingredients: 8.8 oz chicken breasts; 1.7 oz ruffled salted potato chips; 1 stalk celery; 1 clove garlic; 2 scallions; 0.3 oz parsley; 1.7 oz sweet pickles; 0.5 lemon; 2 leaves lettuce; 4 tbsp mayonnaise; 3.25 tbsp crème fraîche; 0.5 tsp Dijon mustard; 1.5 tbsp butter; 4 slices sandwich bread; salt; pepper

Based on 4 ratings

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Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/

"It's not just the flavor of the toppings or the type of bread that makes a good sandwich. In my opinion, a variation of different textures - soft, creamy, crunchy, juicy, tender, crispy - contributes at least as much. In this recipe, creamy chicken salad meets soft toast meets crunchy chips! A chicken salad sandwich is a legendary item, an icon, a star. And yet, we often don't talk about it. Let's celebrate beige comfort food instead of just inhaling it at night in the dark kitchen. Inspired by one of my midnight snacks (there are many of them - let us know if you want more!), which in turn was inspired by the many variations of chip sandwiches from around the world. Because these actually exist almost everywhere in various variations - because it just makes sense to put chips on sandwiches! If there should be any chicken salad left, it can be kept in the fridge for about 1 week."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

250 g

chicken breasts

50 g

ruffled salted potato chips

1 stalk

celery

1 clove

garlic

scallions

10 g

parsley

50 g

sweet pickles

lemon

2 leaves

lettuce

4 tbsp

mayonnaise

50 g

crème fraîche

½ tsp

Dijon mustard

20 g

butter

4 slices

sandwich bread

salt

pepper

MetricImperial

Utensils

pot, tongs, knife, cutting board, fine grater, bowl, fork

How-To Videos

See all

Basic mayonnaise

How to chop green herbs

How to poach chicken

Nutrition per serving

Cal815

Fat50 g

Protein37 g

Carb56 g

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!