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Chicken Salad Sandwich with Crispy Skin
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Chicken Salad Sandwich with Crispy Skin

55 minServes 4Nutri-Score C€€
from @rachel.halldorson3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rotisserie chicken (meat torn up, skin reserved)Meat1 piece
  • celery (roughly chopped)Produce2 pieces
  • white onion (roughly chopped)Produce0.3 pieces
  • mayonnaisePantry100 g
  • Dijon mustardPantry30 ml
  • seasoning saltSpices2.5 g
  • celery saltSpices1.5 g
  • white wine vinegarPantry2.5 ml
  • chives (finely chopped)Produce15 g
  • milk bread (sliced)Bakery8 pieces
  • butter (for toasting)Dairy30 g
  • cheese (sliced)Dairy80 g
  • lettuce (leaves separated)Produce60 g
  • pickles (sliced)Pantry60 g

per serving

Nutrition

568kcal

Carbs
33 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Mixing bowl
  • Frying pan

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Toast the bread

    • Toast the milk bread slices in a pan with butter.
    • Top with cheese and let it melt slightly.
    Step 4

  5. Assemble the sandwiches

    • Spoon the chicken salad onto the cheesy toast.
    • Top with crispy chicken skin, lettuce and pickles, then close the sandwiches.
    Step 5
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