Chicken salad sandwich with herby lemon mayo
A mighty sandwich that knocks spots off any ready-made shop-bought version.
Chicken breast, skinless, raw
Calorie controlled cooking spray
Crusty white bread roll
Reduced Fat Mayonnaise
Lemon Juice, Fresh
½ teaspoon(s), level
3 teaspoon(s), e.g. parsley, tarragon and chives
- To make the mayonnaise, combine all the ingredients in a bowl, check the seasoning and set aside. Mist the chicken with the cooking spray and season.
- Preheat a griddle pan until hot. Add the chicken and cook for 8 minutes, turning occasionally, until cooked through. Allow to rest for 2–3 minutes.
- While the chicken is resting, toast the cut sides of the roll on the griddle pan. Spread the bottom half with the mayonnaise, then top with the chicken and tomato. Scatter with rocket and top with the other half of the roll. Serve immediately.
While it is important to cook chicken thoroughly (make sure there is no pink meat and that the juices run clear), try not to overcook it as the result will be tough and dry. Instead, fry until just cooked through then allow to rest for a couple of minutes before serving – it really does make a difference. To prepare the chicken breast for this recipe, simply place between two sheets of cling film and flatten to about 0.5 cm thick using a rolling pin.