Herb Chicken Salad on Brioche

Herb chicken salad on lightly toasted brioche bread with sharp pickled onions
and crunchy cucumber.

Servings: 2 serves

Author: Andrea

Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes

Savoury

Sandwich

Instructions

1 To poach the chicken, place chicken breast into a saucepan with lemon, dill
stalks and peppercorns. Add enough water to full submerge the chicken. Place
over a high heat. Once water is boiling, turn off the stove, place a lid on the
pot and let chicken sit for 45 minutes.
2 Once chicken is cooked, remove from pot and cut into small one centimetre cubes.
Place into the fridge to chill.
3 In a large bowl combine diced chicken with mayonnaise, dill, parsley, Dijon
mustard, salt and pepper.
4 For the pickled onions, whisk together water, vinegar, sugar and salt and pour
over sliced red onion. Cover and place in the fridge for at least one hour.
5 To assemble sandwich, lay down slices of cucumber on one slice of toasted
brioche. Next, scoop on half the herb chicken salad mix. Top with pickled onions
and shredded lettuce, followed by toasted brioche. Serve immediately.