Chicken salad sandwich with potato chip crunch

Chicken salad sandwich with potato chip crunch

Based on 5 ratings
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Martina Trommer

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/
"It's not just the flavor of the toppings or the type of bread that makes a good sandwich. In my opinion, a variation of different textures - soft, creamy, crunchy, juicy, tender, crispy - contributes at least as much. In this recipe, creamy chicken salad meets soft toast meets crunchy chips! A chicken salad sandwich is a legendary item, an icon, a star. And yet, we often don't talk about it. Let's celebrate beige comfort food instead of just inhaling it at night in the dark kitchen. Inspired by one of my midnight snacks (there are many of them - let us know if you want more!), which in turn was inspired by the many variations of chip sandwiches from around the world. Because these actually exist almost everywhere in various variations - because it just makes sense to put chips on sandwiches! If there should be any chicken salad left, it can be kept in the fridge for about 1 week."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
chicken breasts
50 g
ruffled salted potato chips
1 stalk
celery
1 clove
garlic
2
scallions
10 g
parsley
50 g
sweet pickles
½
lemon
2 leaves
lettuce
4 tbsp
mayonnaise
50 g
crème fraîche
½ tsp
Dijon mustard
20 g
butter
4 slices
sandwich bread
salt
pepper

Utensils

pot, tongs, knife, cutting board, fine grater, bowl, fork

Nutrition per serving

Cal815
Fat50 g
Protein37 g
Carb56 g

  • Step 1/4

    In a pot bring water to a boil. Season with plenty of salt (water should taste salty), add chicken breasts, turn down heat and poach over medium-high heat for approx. 18–20 min. Drain and set aside to cool.
    • 250 g chicken breasts
    • salt
    • pot
    • tongs

    In a pot bring water to a boil. Season with plenty of salt (water should taste salty), add chicken breasts, turn down heat and poach over medium-high heat for approx. 18–20 min. Drain and set aside to cool.

  • Step 2/4

    Meanwhile, finely dice celery. Grate garlic. Cut scallions into fine rings. Finely chop parsley. Dice pickles. Zest lemon. Cut lettuce leaves into fine strips.
    • 1 stalk celery
    • 1 clove garlic
    • 2 scallions
    • 10 g parsley
    • 50 g sweet pickles
    • ½ lemon
    • 2 leaves lettuce
    • knife
    • cutting board
    • fine grater

    Meanwhile, finely dice celery. Grate garlic. Cut scallions into fine rings. Finely chop parsley. Dice pickles. Zest lemon. Cut lettuce leaves into fine strips.

  • Step 3/4

    In a bowl, mix mayonnaise, crème fraîche, Dijon mustard, lemon zest, lettuce, celery, garlic, scallions, parsley and pickles. Shred chicken breast with a fork and chop, and mix with dressing. Season with salt and pepper.
    • 4 tbsp mayonnaise
    • 50 g crème fraîche
    • ½ tsp Dijon mustard
    • salt
    • pepper
    • bowl
    • fork

    In a bowl, mix mayonnaise, crème fraîche, Dijon mustard, lemon zest, lettuce, celery, garlic, scallions, parsley and pickles. Shred chicken breast with a fork and chop, and mix with dressing. Season with salt and pepper.

  • Step 4/4

    Butter bread slices. Top one slice each with chicken salad and chips and then top with another slice.
    • 20 g butter
    • 4 slices sandwich bread
    • 50 g ruffled salted potato chips

    Butter bread slices. Top one slice each with chicken salad and chips and then top with another slice.

  • Enjoy your meal!

    Chicken salad sandwich with potato chip crunch

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