Chicken, Egg and Wal­nut Sand­wiches

Dish - - SPRING CHICKEN -

A good chicken sand­wich is al­ways pop­u­lar and this healthy ver­sion uses av­o­cado in­stead of may­on­naise. The crunchy wal­nuts and thinly sliced cel­ery add great tex­ture.

AV­O­CADO AND BASIL DRESS­ING

flesh 1 small ripe av­o­cado 3 ta­ble­spoons plain yo­ghurt ¼ cup packed basil leaves 1 tea­spoon dried tar­ragon 2 cloves gar­lic, crushed 2 ta­ble­spoons ca­pers 1 ta­ble­spoon brine from ca­pers 1 ta­ble­spoon olive oil sea salt and ground pep­per

FILLING

½ a roasted chicken (see Cook's note)

2 boiled eggs, peeled and roughly chopped

2 spring onions, thinly sliced

2 ten­der in­ner stalks cel­ery, thinly sliced (½ cup)

½ cup wal­nut pieces, roasted and roughly chopped

TO AS­SEM­BLE

6 slices toasted bread of choice

1½ cups red sauer­kraut, very well drained

crispy roasted shal­lots and mi­cro herbs, to gar­nish

DRESS­ING: Place all the in­gre­di­ents in a food pro­ces­sor and process un­til smooth. Sea­son gen­er­ously with salt and pep­per. If it’s very thick, thin down with a lit­tle more brine from the ca­pers.

FILLING: Re­move all the meat from the chicken, dis­card­ing skin, bones and car­ti­lage. Cut into 1cm pieces and place in a large bowl with the eggs, spring onions, cel­ery and wal­nuts and gently com­bine. Add the dress­ing and use a large spoon to fold every­thing to­gether.

TO AS­SEM­BLE: Top each slice of toasted bread with red sauer­kraut then the chicken. Add the crispy shal­lots, mi­cro herbs and a grind of pep­per. Serve im­me­di­ately. MAKES 6

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