Plato principal
Chicken Salad Sandwich with Crispy Skin
55 minPara 4Nutri-Score C€€
C
55 min
55 minChicken Salad Sandwich with Crispy Skin
lo que necesita
Ingredientes
rotisserie chicken (meat torn up, skin reserved)Carne1 pieza
celery (roughly chopped)Frutas y verduras2 piezas
white onion (roughly chopped)Frutas y verduras0,3 piezas
mayonnaiseDespensa100 g
Dijon mustardDespensa30 ml
seasoning saltEspecias2,5 g- celery saltEspecias1,5 g
white wine vinegarDespensa2,5 ml
chives (finely chopped)Frutas y verduras15 g- milk bread (sliced)Panadería8 piezas
butter (for toasting)Lácteos30 g
cheese (sliced)Lácteos80 g- lettuce (leaves separated)Frutas y verduras60 g
- pickles (sliced)Despensa60 g
por ración
Nutrición
568kcal
- Carbohidratos
- 33 g
- Proteínas
- 36 g
- Grasas
- 33 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Bol
Sartén
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Toast the bread
- Toast the milk bread slices in a pan with butter.
- Top with cheese and let it melt slightly.
- Paso 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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