Chicken salad sandwich
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Cristina Bowerman's lunch recipe takes the humble chicken salad sandwich to a new level. Brining and steaming the chicken ensures the meat is perfectly seasoned and tender, before being mixed with the fresh, crunchy textures of apple, celery, pomegranate seeds and walnuts. Remember that brining the chicken takes an hour, so be sure to begin your preparations in good time.
First published in 2016
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Ingredients
Metric
Imperial
Chicken
- 1 boneless and skinless chicken breast
- 1l water, plus extra for steaming
- 20g of salt
- 10g of sugar
Salad filling
- 1/2 apple, small green variety, diced
- 1 celery stick, diced
- 1/2 orange, zested
- 1 tbsp of mustard
- 3 tbsp of mayonnaise
To assemble
- 2 ciabatta buns
- 2 tsp pomegranate seeds
- 2 tsp chopped walnuts
- alfalfa sprouts
SAVE RECIPE
Method
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
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