Chicken Salad Sandwich

For Monday’s lunch I had one of my go-to sandwich fillings, chicken salad. It is a light yet filling option that leaves me satisfied for hours. I made it on Sunday evening, brought some of it to work in a tupperware and then put it in a toasted wholemeal baguette at lunchtime. Monday morning is easier when you know there is something delicious waiting for you in the fridge!

I used :

  • 2 chicken breasts
  • 1/2 red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, grated
  • 1 small apple, grated
  • 2 spoonfuls mayonnaise
  • 1 spoonful green pesto
  1. I poached the chicken breasts. I put them in a saucepan, covered with water, brought to a simmer and cooked gently for 10 minutes.
  2. While the chicken was cooking I prepped the rest of my ingredients.
  3. When the chicken was done I chopped it into very small pieces, let cool and mixed into the prepared vegetables.
  4. I brought it to work, put it into a toasted baguette with some fresh rocket leaves.

Órfhlaith Signature



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