Homemade chicken salad sandwich

Step 1/6

• 2 tomatoes
• 1 mango
• 40 g button mushrooms
• 2 romaine hearts
• 5 g parsley
• 2 g chives

• cutting board
• knife

Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.

Step 2/6

• 160 g chicken breasts

Cut chicken breast into bite-sized pieces.

Step 3/6

• 80 g yogurt
• 80 g mayonnaise
• 2 tbsp Worcestershire sauce

• bowl
• whisk

In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.

Step 4/6

• vegetable oil (for frying)

• frying pan
• cooking spoon

Heat some vegetable oil in a frying pan over medium heat. Add chicken and mushrooms and sauté until mushrooms are soft and chicken is cooked, approx. 6 – 8 min. Remove from heat and allow to cool slightly.

Step 5/6

• salt
• pepper
• Kitchen Stories Butterbrot Baby seasoning (optional)

• Butterbrot Baby seasoning

Add mango, chicken, and mushrooms to the mayonnaise yogurt mixture. Add chopped chives and parsley and stir to combine. Season with salt and pepper, and our BUTTERBROT BABY seasoning if liking to taste.

Step 6/6

• 2 baguettes

• serrated knife

Halve baguettes lengthwise and layer lettuce, tomato slices, and chicken salad on the bottom half. Top with remaining half of baguette and enjoy as a satisfying lunch!

Enjoy your meal!