CHICKEN WALDORF SANDWICH


10 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 2 Ingham’s chicken breast fillets
  • sea salt flakes
  • 1 green apple, peeled and diced
  • juice of ½ lemon
  • 2 Tbsp aioli
  • 2 Tbsp dried cranberries, chopped
  • 2 tsp sunflower seeds, chopped
  • ¼ bunch tarragon leaves, chopped
  • 8 slices multigrain bread
  • 1 Tbsp unsalted butter, softened
  • 4 leaves oak lettuce


METHOD

  1. Place the chicken breast fillets in a medium saucepan of cold water and season with a little salt. Set over a moderate heat and bring slowly to a simmer. Cook for 10 minutes, then remove from the water and shred with forks.
  2. Mix the apple, lemon juice, aioli cranberries, sunflower seeds and tarragon, then stir in the chicken. Spread the bread slices with butter, then top half with lettuce. Arrange the chicken mixture on top, then finish with the remaining bread.




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