Chicken, Egg and Walnut Sandwiches
Photography by Josh Griggs.
A good chicken sandwich is always popular and this healthy version uses avocado instead of mayonnaise. The crunchy walnuts and thinly sliced celery add great texture.
INGREDIENTS
Avocado and basil dressing
flesh 1 small ripe avocado
3 tablespoons plain yoghurt
¼ cup packed basil leaves
1 teaspoon dried tarragon
2 cloves garlic, crushed
2 tablespoons capers
1 tablespoon brine from capers
1 tablespoon olive oil
sea salt and ground pepper
Filling
½ a roasted chicken (see Cook's Note)
2 boiled eggs, peeled and roughly chopped
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced (½ cup)
½ cup walnut pieces, roasted and roughly chopped
To assemble
6 slices toasted bread of choice
1½ cups red sauerkraut, very well drained
crispy roasted shallots and micro herbs, to garnish
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season generously with salt and pepper. If it’s very thick, thin down with a little more brine from the capers.
Filling: Remove all the meat from the chicken, discarding skin, bones and cartilage. Cut into 1cm pieces and place in a large bowl with the eggs, spring onions, celery and walnuts and gently combine. Add the dressing and use a large spoon to fold everything together.
To assemble: Top each slice of toasted bread with red sauerkraut then the chicken. Add the crispy shallots, micro herbs and a grind of pepper. Serve immediately. Makes 6
Cook's note: Using shredded rotisserie chicken is a great shortcut for a super-quick put-together.
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