Herb chicken salad on lightly toasted brioche bread with sharp pickled onions and crunchy cucumber.
Alas the end is here, the Sando Series is wrapping up with this lunchtime treat: herby, creamy chicken salad teamed together with sharp pickled red onion and delicate crunchy cucumber and lettuce. All sandwiched together between two slices of toasty brioche bread. If this doesn’t scream cafe vibes to you, then I don’t know what does. I thought we’d finish up on an easy-to-make recipe. This one can be prepared in advanced and eaten over a couple of days. Although I doubt it will last that long!
Chicken salad appears to be a popular American dish, along the lines of tuna salad, which is protein mixed with mayonnaise. Usually if someone were to say ‘chicken salad’ to me, I picture grilled chicken and green salad, but I think this is unique to Australia? We’re dabbling down the American route with this sambo today and mixing together herbs, chicken and mayonnaise.
Despite the rich mayonnaise, herb chicken salad is quite delicate, especially paired with the cucumber and pickled onions. The tangy vinegary pickle cuts through any heaviness. I poached the chicken for this recipe with an foolproof recipe, definitely check it out! You could however use leftover cooled roast chicken if you have that on hand. Chopped or shredded, your choice.
It’s been a pleasure delivering five sandwiches to you over the past five days, I hope you’ve been inspired to create some of them at home. If you’d like to check out all five #SandoSeries recipes, click here. Also, don’t forget to tag me on Instagram if you make any of them, I’d love to see!
📖 Recipe
Herb Chicken Salad on Brioche
Ingredients
- 400 g chicken breast
- 2 slices lemon
- 2 stalks of dill
- 2 teaspoon black peppercorns
- ¼ cup whole egg mayonnaise
- 2 tablespoon dill finely chopped
- 2 tablespoon parsley finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 4 slices brioche bread toasted
- ¼ continental cucumber thinly sliced
- 1 cup cos lettuce finely shredded
Pickled red onions
- ¼ red onion thinly sliced
- ¼ cup water
- ¼ cup white wine vinegar
- 1.5 teaspoon sugar
- ½ teaspoon salt
Instructions
- To poach the chicken, place chicken breast into a saucepan with lemon, dill stalks and peppercorns. Add enough water to full submerge the chicken. Place over a high heat. Once water is boiling, turn off the stove, place a lid on the pot and let chicken sit for 45 minutes.
- Once chicken is cooked, remove from pot and cut into small one centimetre cubes. Place into the fridge to chill.
- In a large bowl combine diced chicken with mayonnaise, dill, parsley, Dijon mustard, salt and pepper.
- For the pickled onions, whisk together water, vinegar, sugar and salt and pour over sliced red onion. Cover and place in the fridge for at least one hour.
- To assemble sandwich, lay down slices of cucumber on one slice of toasted brioche. Next, scoop on half the herb chicken salad mix. Top with pickled onions and shredded lettuce, followed by toasted brioche. Serve immediately.
Notes
- You can substitute herbs for any of your favourites. I like dill, parsley, basil, coriander or mint.
Thinking of trying five salads next week? Check out my 5 Salads of Summer series.
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