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Peter Rowland’s World-Famous Australian Chicken Salad Sandwich

Peter Rowland’s World-Famous Australian Chicken Salad Sandwich


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Chicken poaching:
  • 4 skinless, boneless chicken breasts (about 2 ¼ pounds)
  • 3 medium carrots, peeled, cut into 1 ½-inch irregular pieces
  • 1 head garlic, split crosswise
  • 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt
  • ⅓ cup dill fronds
  • ***
  • ½ chicken breast (about 300g), poached and diced
  • 125ml (½ cup) home-made mayonnaise
  • 3 tsp finely chopped flat-leaf parsley
  • 3 tsp finely chopped chives
  • salt and pepper, to taste
  • 12 slices white toast bread
  • softened butter
  • ***
  • Mayonnaise:
  • 2 egg yolks (room temperature)
  • 2 tsp lemon juice or white wine vinegar
  • 2 tsp dijon mustard
  • 250ml (1 cup) olive oil  
  • salt and pepper

Instructions

  1. Bring chicken, carrots, garlic, salt, dill, and 5 cups water to a bare simmer in a medium pot over medium heat. (It will take some time for the liquid to come to a simmer…be patient. If you rush it, the chicken will be tough.)
  2. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes. Eat the extra chicken not needed for the recipe however you see fit.
  3. To make the mayonnaise, put the egg yolks, 1 tsp lemon juice or vinegar, 1 tsp mustard and a pinch of salt in a blender and blend for a few seconds.
  4. With the motor running, slowly drizzle in the oil and when it has all been incorporated, add 1 tbsp hot water and remaining lemon juice or wine vinegar and mustard. Season with salt and pepper. Make sure the eggs are at room temperature when you start. Add more mustard or lemon juice according to taste.
  5. Combine the chicken, mayonnaise and herbs in a bowl. Mix well and season with salt and pepper to taste.Butter the bread, trim the crusts. Spread the filling over six slices, top each with a buttered slice and cut into quarters.

Nutrition

  • Calories: 1529.52 kcal
  • Sugar: 7.61 g
  • Sodium: 1368.68 mg
  • Fat: 116.4 g
  • Saturated Fat: 23.88 g
  • Trans Fat: 0.56 g
  • Carbohydrates: 53.81 g
  • Fiber: 6.08 g
  • Protein: 67.29 g
  • Cholesterol: 270.97 mg
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