Chicken, Egg and Walnut Sandwiches
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
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
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