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Chicken salad sandwich

Chicken salad sandwich

PT30M

PT1H

1
Begin by brining the chicken. Combine the water, salt and sugar together in a large bowl and stir well to combine. Place the chicken breast in the bowl and leave to brine for 1 hour
  • 1 boneless and skinless chicken breast
  • 1l water
  • 20g of salt
  • 10g of sugar
2
Preheat the oven to 180°C/gas mark 4
3
Drain the chicken from the brine and place in a deep baking tray. Pour in 1cm of water, cover the tray with foil and steam in the oven for 20 minutes, or until tender and cooked through
4
Allow the chicken to cool, then dice into small cubes and place in a bowl with diced apple, celery and orange zest
  • 1/2 apple, small green variety, diced
  • 1 celery stick, diced
  • 1/2 orange, zested
5
In a separate bowl, whisk the mustard into the mayonnaise to form a creamy dressing. Fold this through the chicken salad mixture, ensuring everything is evenly coated
  • 1 tbsp of mustard
  • 3 tbsp of mayonnaise
6
Halve the buns and fill with the chicken mixture. Add fresh pomegranate seeds and walnut pieces to taste, garnishing with alfalfa sprouts to serve
  • 2 ciabatta buns
  • 2 tsp pomegranate seeds
  • 2 tsp chopped walnuts
  • alfalfa sprouts

Ingredients

Metric

Imperial

Chicken

Salad filling

To assemble

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