CHICKEN & MAYO SANDWICH
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A breakfast table and lunchbox favorite, the Chicken and Mayo Sandwich ticks all the boxes of a healthy snack.
The easiest no-fail chicken sandwich recipe is here. Adults and kids like the Chicken and Mayo sandwich alike. All the mothers out there dealing with everyday lunchbox hassles, this is the ideal recipe for you. I assure you, the kids will not complain.
It can be prepared in under 10 minutes and requires the simplest of ingredients. All you need to do is what I call Mix and Fix. Sounds easy, doesn't it?
ABOUT THE RECIPE
The recipe for the Chicken and Mayo sandwich is as simple as the name suggests. It is healthy, delicious, and filling.The sandwich is a balanced combination of hearty lean meat, crunchy roasted walnuts, and creamy mayonnaise.
The filling of the sandwich is so versatile that you can eat it in multiple ways. Use it as a spread on your toast, as a filling in your rolls, or simply stuff it in your pita or bun, it is absolutely delicious!
The fastest way to prepare the filling is to use cooked chicken. Store-bought rotisserie chicken, leftover baked, or grilled chicken are all great options. You can also use canned chicken for the sake of convenience.
If you do have some time in hand, the other thing you can do is poach your chicken. Poaching is a slow-cooking method in which a few aromatic spices are used to flavor the chicken. Poached chicken is flavorful, tender, and juicy.
I prefer poaching my chicken ahead of time and storing it for use in sandwiches, salads, pasta, pies, wraps, and burritos. It is a simple and effective kitchen-hack!
The cooked chicken is mixed with a few ingredients and then stuffed in between two slices of toasted bread for a yummy chicken sandwich.
HOW TO POACH CHICKEN PERFECTLY?
Poaching chicken can be tricky, it can either go terribly wrong or you can end up making the juiciest poached chicken ever!
A very common mistake can lead to your chicken going all dry and chewy. So here is my nifty little secret to perfectly poached chicken, DO NOT ADD SALT or any other salty sauces.
Some things are better kept simple, poached chicken is one of those. You simply need a chicken breast or thigh (breast needs more cooking time) and a saucepan of boiling water.
To flavor the chicken, I use some whole garlic cloves, sliced ginger, bay leaf, whole peppercorn, rosemary, and some lemon slices. You can even skip adding any flavorings if you prefer. You can also use any other fresh herbs but avoid adding any salty substance. Salt alters the temperature of boiling water hindering the cooking process.
Follow these simple steps for the perfect, juicy, and succulent poached chicken:
In a saucepan fill enough water to fully submerge the chicken breast or thigh. Put it to boil. Meanwhile, add your flavorings.
Make some slits on the chicken pieces with a sharp knife and carefully dunk them into the saucepan. Make sure not to overcrowd with too many pieces.
Put the lid on and bring the water to a rolling boil. Once it starts boiling turn off the gas and let it sit for 30 minutes with the lid on.
When it cools down completely, remove the chicken pieces from the water, and slice or shred them as needed.
Do not throw away the water, let it cool completely and store for later use as a chicken broth. You can use it in soups, curries, and risottos.
Cooked chicken - Store-bought rotisserie chicken, leftover BBQ chicken, baked chicken, grilled chicken, poached chicken, or canned chicken can all be used. Choose what works best for you.
Bread - I have used Jewish rye-bread, you can use any other bread of your choice. Use whole-wheat, multigrain, or brown bread for a healthier sandwich.
Spices and condiments - Mayonnaise, mustard sauce, black pepper powder, and salt.
Finely chopped lettuce and roasted walnuts (optional) for the filling.
Butter for toasting the bread.
Mix in the mayonnaise, mustard sauce, black pepper powder, and salt. Add the walnuts too (if using). Toss to coat the shredded chicken well.
In a skillet toast the bread slices with some butter.
Spoon in the mixture on a bread slice and top with some chopped lettuce. Cover with another slice. Press it lightly, cut, and serve with other fresh fruits or vegetables of your choice.
The use of walnuts is optional but I like adding them because not only are they healthy but they also add a crunch to the sandwich.
A very common mistake can lead to your chicken going all dry and chewy. So here is my nifty little secret to perfectly poached chicken, DO NOT ADD SALT or any other salty sauces.
Some things are better kept simple, poached chicken is one of those. You simply need a chicken breast or thigh (breast needs more cooking time) and a saucepan of boiling water.
To flavor the chicken, I use some whole garlic cloves, sliced ginger, bay leaf, whole peppercorn, rosemary, and some lemon slices. You can even skip adding any flavorings if you prefer. You can also use any other fresh herbs but avoid adding any salty substance. Salt alters the temperature of boiling water hindering the cooking process.
Follow these simple steps for the perfect, juicy, and succulent poached chicken:
In a saucepan fill enough water to fully submerge the chicken breast or thigh. Put it to boil. Meanwhile, add your flavorings.
Make some slits on the chicken pieces with a sharp knife and carefully dunk them into the saucepan. Make sure not to overcrowd with too many pieces.
Put the lid on and bring the water to a rolling boil. Once it starts boiling turn off the gas and let it sit for 30 minutes with the lid on.
When it cools down completely, remove the chicken pieces from the water, and slice or shred them as needed.
Do not throw away the water, let it cool completely and store for later use as a chicken broth. You can use it in soups, curries, and risottos.
INGREDIENTS
Here is what you will need to make the Chicken & Mayo sandwich:Cooked chicken - Store-bought rotisserie chicken, leftover BBQ chicken, baked chicken, grilled chicken, poached chicken, or canned chicken can all be used. Choose what works best for you.
Bread - I have used Jewish rye-bread, you can use any other bread of your choice. Use whole-wheat, multigrain, or brown bread for a healthier sandwich.
Spices and condiments - Mayonnaise, mustard sauce, black pepper powder, and salt.
Finely chopped lettuce and roasted walnuts (optional) for the filling.
Butter for toasting the bread.
HOW TO MAKE IT?
Shred the cooked chicken into strips and put it in a bowl.Mix in the mayonnaise, mustard sauce, black pepper powder, and salt. Add the walnuts too (if using). Toss to coat the shredded chicken well.
In a skillet toast the bread slices with some butter.
Spoon in the mixture on a bread slice and top with some chopped lettuce. Cover with another slice. Press it lightly, cut, and serve with other fresh fruits or vegetables of your choice.
The use of walnuts is optional but I like adding them because not only are they healthy but they also add a crunch to the sandwich.
VARIATIONS
You may add some finely chopped onion, minced celery, water chestnuts, and green onion along with the chicken for a healthier veggie loaded sandwich.You may add some chopped pineapples for a sweet and salty taste. Pineapples actually go really well with the combination of chicken and mayo. Try it!
You may add crisped bacon pieces too.
You may toasted almonds or pecans instead of walnuts.
You can use boiled eggs, ham, tuna, turkey, or veggies of your choice instead of chicken.
FREQUENTLY ASKED QUESTIONS
What can I use instead of mayonnaise?
The following can be used instead of mayonnaise:Greek Yogurt
Tzatziki
Fresh cream
Pesto Sauce
If however, you start with raw chicken, I would suggest cutting it into small chunks and fry with some minced garlic and onion for extra flavor. You can then proceed as the recipe suggests.
You can also serve french fries and coffee or tea alongside the sandwich.
If you are planning to freeze the filling instead, do not use mayonnaise because it splits when reheated. Instead, choose a whipped salad dressing, sandwich spread, or some other substitute that does not separate after freezing.
Can I fry the chicken instead of poaching?
Yes, you can use chicken in any form for this sandwich as long as it meshes well with the mayonnaise. You can even use leftover fried chicken, just cut it into small chunks and follow the usual recipe.If however, you start with raw chicken, I would suggest cutting it into small chunks and fry with some minced garlic and onion for extra flavor. You can then proceed as the recipe suggests.
What can I use instead of bread?
Avoiding bread? Not a problem! You can have the filling as a salad, just add in some more vegetables. You can also stuff the filling in lettuce to make lettuce wraps.SERVING SUGGESTIONS
The Chicken and Mayo sandwich can be served with tomato ketchup, fresh fruits, salads, or fruit juices.You can also serve french fries and coffee or tea alongside the sandwich.
STORING SUGGESTIONS
The chicken and mayo filling can be stored in a container and refrigerated for up to 3 days.If you are planning to freeze the filling instead, do not use mayonnaise because it splits when reheated. Instead, choose a whipped salad dressing, sandwich spread, or some other substitute that does not separate after freezing.
CHICKEN AND MAYO SANDWICH
Yield: 4
Prep time: 5 MCook time: 5 MTotal time: 10 M
A breakfast table and lunchbox favorite, the chicken and mayo sandwich ticks all the boxes of a healthy snack.
Ingredients:
- 1 cup cooked, shredded chicken
- 4 slices Jewish Rye bread
- 1/2 cup mayonnaise
- 1/4 cup roasted walnut
- 2 tsp mustard sauce
- 1 cup chopped lettuce
- 1 tsp black pepper powder
- salt to taste
- 1 tbsp butter
Instructions:
- In a bowl, add the shredded chicken, mayonnaise, walnuts, mustard sauce, black pepper powder, and salt. Toss to coat the shredded chicken well.
- In a skillet toast the bread slices with butter.
- Spoon in the mixture on a bread slice and top with some chopped lettuce. Cover with another slice. Press it down lightly.
- Cut and serve with other fresh fruits or beverages of your choice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Looks really yummy. Can't wait to try it!
ReplyDeleteThanks! Do try and let me know :)
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