Ultimate Chicken Salad Sandwich with Yoghurt Dressing
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Ultimate Chicken Salad Sandwich with Yoghurt Dressing
Recipe By Michael Weldon
Ingredients
1 roast chicken, meat picked from the bones
1 butter lettuce, washed
1 avocado, sliced
50 g butter
1 whole turkish bread (or your other favourite bread)
Pickled Fennel
½ head of fennel, sliced as thin as possible
½ cup Squeaky Gate white balsamic vinegar
¼ cup sugar
pinch of salt
Yoghurt Dressing
1 cup Jalna greek yoghurt
1 tbsp dijon mustard
1 tbsp Squeaky Gate extra virgin olive oil
½ lemon juice
¼ cup chopped smoked almonds
¼ cup capers
¼ bunch chives
¼ bunch tarragon
pinch sea salt
Method
In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.
In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.
To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!
