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Chicken Salad Sandwich with Crispy Skin
55 Min.Für 4Nutri-Score C€€
C
55 Min.
55 Min.Chicken Salad Sandwich with Crispy Skin
was Sie brauchen
Zutaten
rotisserie chicken (meat torn up, skin reserved)Fleisch1 Stück
celery (roughly chopped)Obst & Gemüse2 Stücke
white onion (roughly chopped)Obst & Gemüse0,3 Stücke
mayonnaiseVorräte100 g
Dijon mustardVorräte30 ml
seasoning saltGewürze2,5 g- celery saltGewürze1,5 g
white wine vinegarVorräte2,5 ml
chives (finely chopped)Obst & Gemüse15 g- milk bread (sliced)Backwaren8 Stücke
butter (for toasting)Milchprodukte30 g
cheese (sliced)Milchprodukte80 g- lettuce (leaves separated)Obst & Gemüse60 g
- pickles (sliced)Vorräte60 g
pro Portion
Nährwerte
568kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 36 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Backofen
Backblech
Standmixer
Rührschüssel
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the chicken skin
- Tear the meat off the rotisserie chicken, keeping mostly white meat, and set the skin aside.
- Spread the skin in a single layer on a baking tray.
- Bake at 175 °C until crispy.
- Schritt 2
Blend the chicken salad base
- Blend the celery and white onion until finely chopped.
- Add the chicken in small batches and pulse until shredded to your liking.
- Schritt 3
Mix the chicken salad
- Combine the blended chicken mixture with the mayonnaise, Dijon mustard, seasoning salt, celery salt and white wine vinegar.
- Stir in plenty of chopped chives until evenly mixed.
- Schritt 4
Toast the bread
- Toast the milk bread slices in a pan with butter.
- Top with cheese and let it melt slightly.
- Schritt 5
Assemble the sandwiches
- Spoon the chicken salad onto the cheesy toast.
- Top with crispy chicken skin, lettuce and pickles, then close the sandwiches.
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