Herb Chicken Salad on Brioche
Herb chicken salad on lightly toasted brioche bread with sharp pickled onions and crunchy cucumber.
Servings: 2 serves
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.