Plat
Chicken Salad Sandwich with Crispy Skin
55 minPour 4Nutri-Score C€€
C
55 min
55 minChicken Salad Sandwich with Crispy Skin
ce qu’il vous faut
Ingrédients
rotisserie chicken (meat torn up, skin reserved)Viandes1 morceau
celery (roughly chopped)Fruits et légumes2 morceaux
white onion (roughly chopped)Fruits et légumes0,3 morceaux
mayonnaiseÉpicerie100 g
Dijon mustardÉpicerie30 ml
seasoning saltÉpices2,5 g- celery saltÉpices1,5 g
white wine vinegarÉpicerie2,5 ml
chives (finely chopped)Fruits et légumes15 g- milk bread (sliced)Boulangerie8 morceaux
butter (for toasting)Produits laitiers30 g
cheese (sliced)Produits laitiers80 g- lettuce (leaves separated)Fruits et légumes60 g
- pickles (sliced)Épicerie60 g
par portion
Nutrition
568kcal
- Glucides
- 33 g
- Protéines
- 36 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Saladier
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Toast the bread
- Toast the milk bread slices in a pan with butter.
- Top with cheese and let it melt slightly.
- Étape 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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