Chicken salad sandwich with herby lemon mayo
8
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
A mighty sandwich that knocks spots off any ready-made shop-bought version.
Ingredients
Chicken breast, skinless, raw
130 g
Calorie controlled cooking spray
4 spray(s)
Crusty white bread roll
1 medium
Tomato
1 large
Rocket
1 portion(s)
Reduced Fat Mayonnaise
2 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Dijon Mustard
½ teaspoon(s), level
Fresh Herbs
3 teaspoon(s), e.g. parsley, tarragon and chives
Instructions
1
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.
2
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.
3
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.
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