Chicken Sandwich Recipe

Make delicious Chicken Sandwich under 20 minutes with basic pantry staples. The filling makes enough for 2 standard sandwiches. If using baguette, you may increase the amount of veggies.

Prep Time10

Cook Time10

Total Time20

Servings:

Author: Swasthi

Ingredients

180 grams (6.5 ounces) boneless chicken (breast/thigh/any or 1 cup (4 ounces, 140 grams) shredded roast/boiled chicken)
1 tablespoon oil (+ 1 tbsp butter optional)
1½ to 2 tablespoons mayonnaise or Greek yogurt (start with lower amounts)
1 to 1½ tablespoons sour cream or Greek yogurt or cream cheese
¼ teaspoon dry mustard (or ¼ tablespoon Dijon mustard)
⅛ to ¼ teaspoon black pepper crushed or powder
½ to 1 tablespoon lemon juice (use only if required)
¼ cup lettuce shredded (plus 2 to dress the sandwiches)
2 tablespoons cilantro coriander leaves or 1 tbsp parsley or 1 tsp dill (fine chopped)
2 tablespoons red onion fine chopped
4 slices bread (or baguette or bloomer)
2 tablespoons unsalted butter

To season chicken (or use steak seasoning)

¼ teaspoon paprika (or red chili powder or chili flakes)
¼ teaspoon garlic powder (or 2 cloves garlic minced)
¼ teaspoon onion powder
⅛ to ¼ teaspoon black pepper crushed/powder
¼ teaspoon salt
¼ teaspoon garam masala (or ¼ tsp coriander + ¼ tsp cumin powder)

Instructions

Heat a pan with oil on a medium heat and place the chicken. Cook until the chicken is tender and cooked through. Add the butter if you want. This keeps your chicken moist and won't dry out.
When the chicken is fully done, you should be able to cut the thickest part of the chicken easily with a spatula or a butter knife. This is the indication it is fully cooked.
Lower the heat and add salt and all the seasoning. Stir fry just for a minute and turn off.
Cut or shred the chicken with a butter knife and spatula to smaller bits. Cool completely.
Meanwhile if you want, butter the bread slices on both the sides and toast until crisp. You can do this on a pan or in a toaster/ oven or air fryer.

How to make Chicken Sandwich

To a mixing bowl add mayo, sour cream or Greek Yogurt (start with lower amounts). Stir in mustard, lemon juice, lettuce, cilantro, onions and the cooled chicken.
Stir well to mix. Taste test and adjust the seasoning to taste. The mixture must be moist but not runny.
Spread ¼ tsp mayo on the bread slice and place the lettuce, followed by the chicken filling. Cover with another slice of toasted bread.
Serve Chicken Sandwich.

Video

Watch Chicken Sandwich Video

Nutrition