Classic Chicken Sandwich

Ingredients

1 large chicken breast

1 bay leaf (for poaching)

2 tbsp UmamiPapi Chilli Egg Mayo

3 tbsp Greek yoghurt

1 tsp wholegrain mustard

2 celery stalks, finely sliced (optional)

2 tbsp parsley leaves, finely chopped

2 spring onions (green parts only), finely sliced

Pinch of salt and freshly cracked black pepper

2 handfuls of oak or butterleaf lettuce leaves

4 slices of sourdough bread

METHOD

1. To poach the chicken, bring a medium pot of water to the boil. Add a generous pinch of salt and the bay leaf. Add the chicken, cover with a lid, and reduce the heat to low. Gently cook for 8-10 minutes (depending on size), until just cooked through. Turn off the heat and let the chicken sit in the hot water for 5 minutes to stay juicy. Remove, rest briefly, then shred.

2. In a bowl combine the egg mayo, yoghurt, mustard, celery, parsley, spring onion, chicken and a pinch of salt and pepper. Mix to combine until well coated.

3. To assemble, take two thick slices of sourdough, layer with lettuce, then spoon over the chicken salad, close, and serve immediately.

Note: leftover roast chicken or store-bought rotisserie chicken can be used instead of poaching.