Open chicken mayo sandwich

By Hope Malau
18 October 2012

An all-time favourite - real homemade chicken mayo sandwich.

Makes 4 slices Preparation time: 15 min Cooking time: 20 min

  • 4 boneless chicken breasts
  • 5 ml (1 t) chicken spice
  • lettuce, tomatoes, peppers and thick slices brown bread

MAYONNAISE

  • 1 egg yolk
  • 10 ml (2 t) Dijon mustard
  • 2 garlic cloves, crushed
  • salt and pepper
  • 250 ml (1 c) canola oil
  • 10 ml (2 t) vinegar
  • 10 ml (2 t) milk

1. Boil the chicken on medium heat for 20 minutes or until cooked. Drain and shred using two forks. Season with chicken spice.

2. In a bowl mix the egg yolk, mustard and garlic and season with salt and pepper.

3. Place a damp cloth underneath the bowl to stop it from moving while whisking.

4. Using a whisk, pour a few drops of oil into the egg-yolk mixture and whisk until well combined.

5. Continue adding oil in a steady stream down the side of the bowl, whisking constantly (it’s easy if someone helps you).

6. Once the oil has been incorporated add the vinegar and milk until blended in as well.

7. Mix the shredded chicken with the home-made mayo and spoon on the bread slices.

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