Chicken Salad Sandwich
You'll keep wanting more and more of these sandwiches.
Servings 10 sandwich
Calories 326kcal
Ingredients
For Chicken
- 300 gram chicken boneless, cut into small pieces
- 1 tablespoon green chili paste
- 1 tablespoon ginger garlic paste
- Salt to taste
- 2 tablespoon water
For Sauce
- ½ cup tomato ketchup
- ½ cup chili garlic sauce
- 2 cup mayonnaise or greek yogurt for healthy version
- ½ tablespoon garlic paste
- ½ tablespoon mustard sauce
- ½ tablespoon soy sauce
- ¼ teaspoon black pepper
- 3 tablespoon fresh corriander chopped
- 2-3 jalapeno peppers chopped
- ¼ cup cheddar cheese shredded( optional)
- 1 hard- boiled egg
Vegetables
- ½ cup cucumber chopped
- ½ cup carrot shredded
- ¼ cup capsicum chopped finely
- ½ cup cabbage shredded
For Sandwiches
- 24 bread slices
Instructions
Cook Chicken
- In a pot mix chicken, water, green chill paste, ginger garlic paste and salt. Cook for 20 minutes until tender. Dry all water by heating on high flame with constant stirring.
- Shred the chicken in chopper or with hands and set aside.
Prepare Chicken Sauce
- While chicken cooks, prepare sauce by mixing the sauce ingredients together.
- Next mix chicken and sauce together, this mix stays well in fridge for a week.
Assembling for Sandwich
- First mix all vegetable in a bowl.
- To make a few sandwiches, mix some chicken spread and vegetables in equal quantity. Spread a thick layer on a bread slice. Add salad leaf and serve cold.
- You can mix all vegetable with chicken sauce right away if planning to use all spread within two hours. (After mixing vegetable, the vegetables release water and spread turns runny and losses spreadibility, so mixing vegetable before serving works best).
Video
Nutrition
Calories: 326kcal