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Chicken Salad Sandwich with Crispy Skin
55 minPorcje: 4Nutri-Score C€€
C
55 min
55 minChicken Salad Sandwich with Crispy Skin
czego potrzebujesz
Składniki
rotisserie chicken (meat torn up, skin reserved)Mięso1 kawałek
celery (roughly chopped)Warzywa i owoce2 kawałki
white onion (roughly chopped)Warzywa i owoce0,3 kawałki
mayonnaiseSpiżarnia100 g
Dijon mustardSpiżarnia30 ml
seasoning saltPrzyprawy2,5 g- celery saltPrzyprawy1,5 g
white wine vinegarSpiżarnia2,5 ml
chives (finely chopped)Warzywa i owoce15 g- milk bread (sliced)Piekarnia8 kawałki
butter (for toasting)Nabiał30 g
cheese (sliced)Nabiał80 g- lettuce (leaves separated)Warzywa i owoce60 g
- pickles (sliced)Spiżarnia60 g
na porcję
Wartości odżywcze
568kcal
- Węglowodany
- 33 g
- Białko
- 36 g
- Tłuszcz
- 33 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Blender kielichowy
Miska
Patelnia
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Toast the bread
- Toast the milk bread slices in a pan with butter.
- Top with cheese and let it melt slightly.
- Krok 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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