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Chicken Salad Sandwich with Crispy Skin
55 minVoor 4Nutri-Score C€€
C
55 min
55 minChicken Salad Sandwich with Crispy Skin
wat u nodig heeft
Ingrediënten
rotisserie chicken (meat torn up, skin reserved)Vlees1 stuk
celery (roughly chopped)Groente en fruit2 stukken
white onion (roughly chopped)Groente en fruit0,3 stukken
mayonnaiseVoorraadkast100 g
Dijon mustardVoorraadkast30 ml
seasoning saltKruiden en specerijen2,5 g- celery saltKruiden en specerijen1,5 g
white wine vinegarVoorraadkast2,5 ml
chives (finely chopped)Groente en fruit15 g- milk bread (sliced)Bakkerij8 stukken
butter (for toasting)Zuivel30 g
cheese (sliced)Zuivel80 g- lettuce (leaves separated)Groente en fruit60 g
- pickles (sliced)Voorraadkast60 g
per portie
Voedingswaarden
568kcal
- Koolhydraten
- 33 g
- Eiwitten
- 36 g
- Vetten
- 33 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Blender
Mengkom
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Toast the bread
- Toast the milk bread slices in a pan with butter.
- Top with cheese and let it melt slightly.
- Stap 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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