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Better Than Deli Chicken Salad Sandwich

🇺🇸 United States

Servings: 3

Ingredients

  • 1 boneless chicken breast (10 oz / 300 g)
  • 4 cloves garlic, skin on, 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 the chicken breast in a saucepan with the mashed garlic cloves, bay leaves, and peppercorns.
  2. Add water until it covers the chicken by about 1 inch, season generously with salt, and bring to a boil over high heat.
  3. Cover, reduce to low-medium heat, and simmer for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a cutting board and let rest for 2-3 minutes, then shred with two forks.
  5. In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, red onion, celery, grated garlic, dill pickles, and chives.
  6. Add the shredded chicken and lemon juice, season with salt and pepper, and mix well.
  7. Lightly toast the slices of bread.
  8. Assemble sandwiches: layer tomato slices on the bottom slice of toast, top with chicken salad and chopped lettuce, then cover with another slice of toast.

Source: spainonafork.com