Leftover Chicken Sandwich
Leftover Chicken Sandwich served on a bed of rocket salad, a quick and easy way of using up any rotisserie or leftover roast chicken you might have from your Sunday roast. The chicken sandwich filling has a lovely crunch coming from the pickled gherkin and spring onions, while the mayo and sour cream make it creamy and refreshing. Add a pinch of hot paprika for a spicy kick, and you have a delicious sandwich to pop in your lunch box, picnic basket or bring to an outdoor party.
Servings: 4 people
Calories: 326kcal
Ingredients
- 2 cups leftover chicken (280 g)
- ½ cup mayonnaise (110 g)
- ¼ cup sour cream (50 g)
- 1 celery stalk
- 1 spring onion
- 1 tablespoon fresh dill
- 1 pickled gherkin
- ½ teaspoon sea salt
- ¼ teaspoon ground black peppper
- ½ teaspoon hot paprika
- 1 cup rocket salad (arugula, 20 g)
- bread slices
Instructions
- Shred or cut the cooked chicken into small cubes and add them to a large bowl together with the finely chopped celery, gherkin, spring onion and dill.
- Add the sour cream and mayo, season with salt, pepper and paprika, and mix well to combine all the ingredients.
- Arrange rocket salad on a slice of bread, add the chicken salad filling, and top with another slice of bread.
Video
Notes
- You can make the chicken salad filling the night ahead and refrigerate, so you can just assemble the sandwiches in the morning, made too far ahead the sandwiches might get a bit soggy otherwise.
- If you don't have any leftover chicken, you can also grill or poach a chicken breast, leave it to cool completely, then follow the same steps.
Nutrition
Calories: 326kcal | Carbohydrates: 2g | Protein: 18g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 593mg | Potassium: 380mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg