American
Chicken mayo sandwich
Soft sandwiches with shredded chicken and crunchy cucumber.
- 20minutes
- 4servings
- 361kcal each
- 23gprotein
Ingredients
For 4 servings.
- Bread 8 slices
- Chicken breast 300 g
- Mayonnaise 60 g
- Lettuce 60 g
- Cucumber 1
What you will need
Small pot, Two forks, Mixing bowl, Bread knife, Lunchbox or foil
Method
-
1
Poach the chicken 12 min
Put the chicken in a small pot, cover with water, add a pinch of salt and simmer gently.
Ready when: The thickest part is white inside with no pink.
-
2
Cool and shred 6 min
Drain and let the chicken cool for 5 minutes, then shred finely with two forks. (Tip: do this the night before.)
Ready when: Thin chicken threads.
-
3
Mix the filling 2 min
Mix the chicken with mayonnaise, a little salt and pepper.
Ready when: Creamy, evenly mixed filling.
-
4
Assemble 4 min
Spread the filling on half the bread slices, add washed and dried lettuce and thin cucumber slices, then close with the other slices.
Ready when: Lettuce is dry so the bread does not get soggy.
-
5
Cut and pack 2 min
Press gently, cut into quarters and pack tightly in a lunchbox or foil. Keep cool.
Ready when: Neat quarters that hold together.
Cook Chicken mayo sandwich from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
