Ingredients
- 900 g (2 lb) boneless, skinless chicken breast (about 4 small or 3 large chicken breasts), poached and finely chopped (see note 1 for instructions on poaching chicken)
- 1 cup (250 g) whole-egg mayonnaise (see note 1 about gluten-free)
- ⅓ cup (45 g) finely diced celery
- ⅓ cup (50 g) finely diced red onion
- ⅓ cup (75 g) finely diced gherkins (dill pickles)
- ¼ bunch flat-leaf parsley, finely chopped
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 16 slices of bread to make 8 sandwiches, or 18 mini dinner rolls (pictured)
Instructions
- Combine all the ingredients in a medium bowl.
- Serve the filling in sandwiches, rolls, wraps, brioche or bake-at-home mini dinner rolls.
Notes
Note 1 – For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm (2½ inches). Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
Note 2 – Although mayonnaise is generally dairy-free, always check the label on the jar to be 100% sure.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container.
- Prep Time: 15 mins
- Category: lunch, snack, sandwich, sandwich filling
- Method: combine
- Cuisine: American