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Better than Deli Chicken Salad Sandwich

🇺🇸 United States

Servings: 3 sandwiches Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 boneless chicken breast (10 oz / 300 g)
  • 4 cloves garlic, skins on and lightly mashed
  • 2 bay leaves
  • 8 peppercorns
  • 1/4 cup low fat mayonnaise (60 g)
  • 1/4 cup low fat plain Greek yogurt (60 g)
  • 2 tsp Dijon mustard (10 g)
  • 1/3 cup chopped red onion (50 g)
  • 1/4 cup chopped celery (25 g)
  • 1 clove garlic, finely grated
  • 1/4 cup chopped dill pickles (35 g)
  • 2 tbsp chopped chives (5 g)
  • 2 tsp lemon juice (10 ml)
  • 1 large tomato, thinly sliced
  • 1 handful iceberg lettuce, finely chopped
  • 6 slices multi-grain sandwich bread
  • Sea salt and black pepper, to taste

Steps

  1. Place chicken breast, mashed garlic, bay leaves, and peppercorns in a saucepan; add water to cover 1 inch above the chicken and season generously with salt.
  2. Bring to a boil over high heat, then cover, reduce to low-medium heat, and simmer 10-15 minutes until chicken reaches 165°F (74°C) internally.
  3. Remove chicken to a cutting board and let rest 2-3 minutes, then shred with two forks.
  4. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red onion, celery, grated garlic, dill pickles, and chives.
  5. Add shredded chicken and lemon juice to the bowl, season with salt and pepper, and mix well.
  6. Lightly toast the bread slices.
  7. Assemble sandwiches: layer tomato slices on a bread slice, top with chicken salad and chopped lettuce, then cover with another bread slice.

Source: spainonafork.com