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Homemade chicken salad sandwich

Homemade chicken salad sandwich

Based on 31 ratings
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Team

Team

Editorial Team at Kitchen Stories

"Want a shortcut with more flavors? Try our BUTTERBROT BABY seasoning in this recipe!"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
160 g
chicken breasts
2
tomatoes
1
mango
40 g
button mushrooms
2
romaine hearts
5 g
parsley
2 g
chives
80 g
yogurt
80 g
mayonnaise
2 tbsp
Worcestershire sauce
2
baguettes
vegetable oil (for frying)
salt
pepper
Kitchen Stories Butterbrot Baby seasoning (optional)
MetricImperial

Utensils

cutting board, knife, bowl, whisk, frying pan, cooking spoon, Butterbrot Baby seasoning, serrated knife

How-To Videos

See all
basic-mayonnaise

Basic mayonnaise

how-to-poach-chicken

How to poach chicken

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-a-mango

How to cut a mango

Nutrition per serving

Cal697
Fat43 g
Protein32 g
Carb43 g
  • Step 1/ 6

    Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.
    • 2 tomatoes
    • 1 mango
    • 40 g button mushrooms
    • 2 romaine hearts
    • 5 g parsley
    • 2 g chives
    • cutting board
    • knife

    Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.

  • Step 2/ 6

    Cut chicken breast into bite-sized pieces.
    • 160 g chicken breasts

    Cut chicken breast into bite-sized pieces.

  • Step 3/ 6

    In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.
    • 80 g yogurt
    • 80 g mayonnaise
    • 2 tbsp Worcestershire sauce
    • bowl
    • whisk

    In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.

  • Step 4/ 6

    Heat some vegetable oil in a frying pan over medium heat. Add chicken and mushrooms and sauté until mushrooms are soft and chicken is cooked, approx. 6 – 8 min. Remove from heat and allow to cool slightly.
    • vegetable oil (for frying)
    • frying pan
    • cooking spoon

    Heat some vegetable oil in a frying pan over medium heat. Add chicken and mushrooms and sauté until mushrooms are soft and chicken is cooked, approx. 6 – 8 min. Remove from heat and allow to cool slightly.

  • Step 5/ 6

    Add mango, chicken, and mushrooms to the mayonnaise yogurt mixture. Add chopped chives and parsley and stir to combine. Season with salt and pepper, and our BUTTERBROT BABY seasoning if liking to taste.
    • salt
    • pepper
    • Kitchen Stories Butterbrot Baby seasoning (optional)
    • Butterbrot Baby seasoning

    Add mango, chicken, and mushrooms to the mayonnaise yogurt mixture. Add chopped chives and parsley and stir to combine. Season with salt and pepper, and our BUTTERBROT BABY seasoning if liking to taste.

  • Step 6/ 6

    Halve baguettes lengthwise and layer lettuce, tomato slices, and chicken salad on the bottom half. Top with remaining half of baguette and enjoy as a satisfying lunch!
    • 2 baguettes
    • serrated knife

    Halve baguettes lengthwise and layer lettuce, tomato slices, and chicken salad on the bottom half. Top with remaining half of baguette and enjoy as a satisfying lunch!

  • Enjoy your meal!

    Homemade chicken salad sandwich

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