Elevated Chicken Mayo Sandwich

Name: Elevated Chicken Mayo Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern, American, Moroccan, African
Ingredients: 2 large chicken breasts (about 500g total); 2 tbsp olive oil; 1 tsp dried mixed herbs; Salt and freshly ground black pepper; 200g mayonnaise; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 small red onion, finely diced; 2 celery stalks, finely diced; 40g dried cranberries, roughly chopped; 30g sliced almonds, lightly toasted; 2 tbsp fresh parsley, chopped; 8 slices of good quality bread (wholemeal or seeded); 100g baby spinach or rocket leaves; 1 ripe avocado, sliced (optional)

5 steps

Prep:15minCook:30min

A delicious upgrade to the classic chicken mayo sandwich, featuring herb-roasted chicken and a creamy, flavourful mayo mixture. This recipe balances gourmet taste with easily accessible ingredients.

Updated at: Sun, 23 Jun 2024 12:34:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories802 kcal (40%)

Total Fat62.1 g (89%)

Carbs43 g (17%)

Sugars13 g (14%)

Protein22.9 g (46%)

Sodium813.1 mg (41%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gchicken breasts

large

2 Tbspolive oil

1 tspdried mixed herbs

salt

freshly ground black pepper

200gmayonnaise

1 Tbspdijon mustard

1 Tbsplemon juice

40gdried cranberries

roughly chopped

30galmonds

sliced, lightly toasted

2 Tbspfresh parsley

chopped

8slices bread

good quality, wholemeal or seeded

100gbaby spinach

or rocket leaves

1avocado

ripe, sliced, optional

Instructions

Step 1

Preheat the oven to 200°C (180°C fan). In a small bowl, mix olive oil and dried mixed herbs. Place the chicken breasts on a baking tray, brush with the herb oil, and season with salt and pepper. Bake for 25-30 minutes, or until the chicken is cooked through. Let it cool for 10 minutes, then shred or chop into small pieces. (Ingredients: chicken breasts, olive oil, dried mixed herbs, salt, pepper; Devices/Utensils: Oven, baking tray, small bowl, pastry brush)

Step 2

While the chicken cools, prepare the mayo mixture. In a large mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice. Mix well. (Ingredients: mayonnaise, Dijon mustard, lemon juice; Devices/Utensils: large mixing bowl, whisk)

Step 3

Add the shredded chicken, diced red onion, diced celery, chopped cranberries, toasted almonds, and chopped parsley to the mayo mixture. Gently fold everything together until well combined. Season with salt and pepper to taste. (Ingredients: shredded chicken, red onion, celery, cranberries, almonds, parsley, salt, pepper; Devices/Utensils: mixing spoon)

Step 4

Lightly toast the bread slices if desired. Spread a generous layer of the chicken mixture on four slices of bread. Top with baby spinach or rocket leaves and sliced avocado (if using). Cover with the remaining bread slices. (Ingredients: bread, chicken mixture, spinach or rocket, avocado; Devices/Utensils: toaster (optional), knife for spreading)

Step 5

Cut the sandwiches diagonally and serve immediately on individual plates. (Devices/Utensils: sharp knife, serving plates)