This is an adult version of a childhood favourite. As kids, we had lots of chicken and sweetcorn sandwiches and I wanted to upgrade the flavor profile of the mixture as I got more experimental with my cooking. I have added yoghurt to the recipie so its healthier than just mayo alone! It's got the sweet and tart of cranberries...
Provided by Maryam Rasul
Categories Poultry Appetizers
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. First, clean chicken breast and remove excess fat and bits.
- 2. Then, cut into small pieces. About 1 inch cubes.
- 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
- 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
- 5. Add the stock to the pan.
- 6. Next add the marinated chicken cubes.
- 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
- 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
- 9. Leave chicken to cool in its own juices.
- 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
- 11. Chop up the spring onions and the avacado.
- 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
- 13. Add dried cranberries and mix.
- 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
- 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!
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Shahzaib Ashraf Tarar
[email protected]I don't like chicken salad.
Sarah Morrow
[email protected]This recipe seems too complicated. I'm looking for something simpler.
Imamuddin Khan
[email protected]I'm allergic to mayonnaise. Can I use a different ingredient instead?
Rupan Mahato
[email protected]I'm not sure about the combination of flavors in this recipe, but I'm willing to try it.
Sophiah Muriithi
[email protected]This recipe looks delicious. I'll be sure to give it a try.
Hyacinth Walker
[email protected]I can't wait to try this recipe!
Rakib Amir
[email protected]This is a great recipe for a summer picnic.
Koala de Wombat
[email protected]I made this sandwich for my friends and they all loved it.
Nakajubi Olivia
[email protected]This is the best chicken salad sandwich I've ever had!
Jarot sontan Azizul
[email protected]I love the addition of tarragon to this chicken salad. It gives it a really unique flavor.
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[email protected]This recipe is a keeper! I'll definitely be making it again.
Rahima Akter
[email protected]I've made this chicken salad sandwich several times and it's always a hit.
Hayleigh Metherell
[email protected]I'm not a big fan of chicken salad, but this recipe changed my mind!
Mongale Tshegofatso
[email protected]I used leftover rotisserie chicken for this recipe and it turned out great.
Madison Bittner
[email protected]This sandwich is so easy to make and it's perfect for a quick lunch or dinner.
Sarbali said
[email protected]I added some chopped celery and red onion to my chicken salad and it was delicious!
Joseph Golding
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the sandwich so much lighter and healthier.
Ashi Kamran
[email protected]I've been making this chicken salad sandwich for years and it's always a crowd-pleaser.
OK NEWS 360
[email protected]This chicken salad sandwich was a hit at my last party! The combination of flavors was perfect and the chicken was so tender.