Apr 9, 2014

Spring Chicken Sandwich

Spring Chicken Sandwich

Finally I get to eat chicken salad sandwiches and drink serious glasses of milk again in the back yard while reading books! My favourite pastime.

Crazy as it may sound, I built this sandwich around a bottle of mango vinegar; my latest culinary addiction. It turned out every bit as spring-like, fresh and wonderful as I hoped it would be.

This sandwich is so chockfull of flavour, texture and surprising twists… great to eat down to the very last bite.

 

Ingredients:

1 crusty French bread
2 cups cooked chicken (cold)
2 spring onions
1/3 head of lettuce
1 small or 1/2 a large avocado
1 sweet and fresh apple (Fuji is great)
4 tbsp Hellmann’s (or another salty mayonnaise)
1 1/2 tbsp mango vinegar
good splash of chipotle hot sauce
salt & pepper

 

Directions:

I cooked my chicken in salty broth. Chop or pull the chicken apart and chop the spring onions.
Spring Chicken Sandwich

Here’s what it all started with. This vinegar is divine, no other word for it, really.
Spring Chicken Sandwich

That first scoop out of a new jar of mayonnaise (or peanut butter) should always be mine. Always.
Spring Chicken Sandwich

Mix the mayonnaise with the mango vinegar, a splash of chipotle hot sauce and whisk well.
Spring Chicken Sandwich

 
The explosure of flavour the creamy and salty mayo, the smokey zing the hot sauce and fresh and sweet mango vinegar will give is incredible.
 

Wash and finely chop the apple, avocado and iceberg lettuce. Put it all in a big, cheery bowl with bright retro flowers.
Spring Chicken Sandwich

Add the sauce and season with salt and pepper to taste. I’m using the funky pink Himalayan salt.
Spring Chicken Sandwich

Open up your bread of choice and go for it!
Spring Chicken Sandwich

One of the best chicken sandwiches I’ve had in quite some time.
Spring Chicken Sandwich

Spring Chicken Sandwich
Ingredients
    1 crusty French bread
    2 cups cooked chicken
    2 spring onions
    1/3 head of lettuce
    1 small or 1/2 a large avocado
    1 sweet and fresh apple (Fuji is great)
    4 tbsp Hellmann’s (or another salty mayonnaise)
    1 1/2 tbsp mango vinegar
    good splash of chipotle hot sauce
    salt & pepper
    salt & pepper

Directions
    I cooked my chicken in salty broth. Chop or pull the chicken apart and chop the spring onions. Mix the mayonnaise with the mango vinegar, a splash of chipotle hot sauce and whisk well. Wash and finely chop the apple, avocado and iceberg lettuce. Put it all in a big bowl. Add the sauce and season with salt and pepper to taste. Open up the French bread and top with the salad.

Meal type: Lunch, Chicken
Servings: 4
Copyright: © kayotickitchen.com
Mar 26, 2014

Tapas!

I’ve been collecting and trying lots of Tapas recipes ever since we decided to take our son to Spain this summer. Really looking forward to our trip. Alioli and pan con ajo y tomate (bread scrubbed with garlic & tomato) are two of those things that simply belong on the table when eating tapas. Sharing both recipes here. Now here’s the deal; like any other food blogger, I too had…