Honey Mustard Chicken Salad Sandwich

A delicious sandwich made with honey mustard chicken salad, complete with salt & pepper crisps.

By @emmapetersen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 tbsp olive oil
• 600 g chicken breasts
• 1 inch depth water
• 65 g mayo
• 60 g 5% greek yoghurt
• 1 tbsp dijon mustard
• 1 tbsp wholegrain mustard
• 1 drizzle honey
• 1 whole lemon
• 1 bunch spring onions
• 1 bunch dill
• 1 bunch parsley
• 1 serving sliced jalapeños & a splash of the pickling liquid
• 1 to taste salt and pepper
• 8 slices bread
• 1 drizzle oil or olive oil spread
• 1 handful salt and pepper crisps
• 1 good grating parmesan

Instructions

1. Heat 1 tbsp olive oil in a lidded frying pan over medium-high heat.
2. Add the chicken breasts and sear for about 3 mins on each side until they get some colour.
3. Pour in enough water to reach about an inch deep, pop the lid on, and steam for 10 mins or until cooked through.
4. Transfer the chicken to a bowl and shred with a hand mixer.
5. Mix the shredded chicken with the mayo, yoghurt, both mustards, honey, lemon zest and juice, spring onion, jalapeños, dill and parsley. Season well with salt and pepper.
6. Cover one side of your bread with a drizzle of oil or olive oil spread, then toast face down in a hot pan until golden. Flip just to get a little colour on the other side.
7. Load up the sammie on the oiled sides with the chicken salad, a handful of crushed crisps, and a good grating of parm.