COOKBOOK: Women’s Weekly - The Retro Cookbook
RATE: ❤️❤️❤️👌🏻💲
Chicken. Pecans. Onions. Lettuce. Mayo. Toasted.
That will do me on a busy day! A very healthy choice for a sandwich!
A blend of nuts, vegies and some chicken will fill you up nicely for a lunch or snack time.
This is a delicious filling that has made a basic chicken sandwich very sophisticated. Perhaps more suitable for the mature palate.
Having said that, I have always introduced these ‘different & unusual blends’ to my kids at a very young age and it has paid off. As they have gotten older I have had no real fussy eaters at my place! (Well maybe Yvette and her green salads. She doesn’t like dark green leaves for some strange reason)
RECIPE: My first initial thoughts were why would you need to publish a recipe for ‘chicken sandwich’ ?.........But now I know!
Super easy to follow and make.
A great variation to the basic sandwich! You must try it!
RECIPE
MAKES 3 SANDWICHES
1 1/2 cups cooked shredded chicken
1 onion, sliced
2 tablespoons pecan nuts, chopped
3 stalks of celery, sliced
1/4 cup mayonnaise
salt & vinegar
1 1/2 cup of lettuce, shredded
6 slices wholemeal bread
Fry onions until soft and golden. Add the celery & pecans and stir for a minute. Add salt & pepper to season.
Set aside. Add shredded cooked chicken and mix. Add mayo and mix well.
Butter bread slices. Divide chicken mixture on top of 3 slices of bread, top with shredded lettuce. Top with other bread slice. Place it in a hot grill for 2 mins or until heated through.
Serve immediately.
