Club Sandwich with Chicken Salad

Make the perfect club sandwich by adding to the boiled in herbs chicken fresh celery and green onions, plus mayonnaise sauce and mustard, and putting this stuffing between pieces of bread and bacon, листьями салата и томатами. Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Club sandwich

• 4 tbsp. diced boiled chicken, see recipe below
• 1 diced 0.5 cm. Celery stalk
• 4 thinly chopped stalks of green onions or 1/4 tbsp. chopped diced 0.5 cm sweet onion
• 1.5 tsp finely chopped fresh tarragon or dill
• 2 tbsp. l finely chopped parsley
• 1 tbsp. ready-made or home-made mayonnaise
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• 2 tsp coarse salt
• Freshly ground black pepper
• 4 sliced half-grain whole grain bread slices

Boiled Chicken for Salad:

• 1.3 kg halves of chicken breast on bone (fat removed)
• 10 sprigs of parsley
• 2 sprigs of fresh thyme
• 1 small onion head cut in half
• 1 small carrot cut in half
• 1 halved celery stalk
• 5-6 Art. homemade or canned without chicken salt broth

Recipes with similar ingredients: chicken breasts, bread whole grains, Dijon mustard, lemon juice, mayonnaise, onions onions, green onions, celery, carrots, parsley, tarragon, thyme, dill

Recipe preparation:

1. In a bowl, combine chicken, celery, onions and herbs. bowl mix mayonnaise, lemon juice, mustard, salt and pepper over to taste. Add the chicken and mix gently. Put in fridge before serving. Culinary advice: Serve on leaves salad with halves of tomatoes, in halves of avocado or cook club sandwich made from homemade bread, crispy smoked bacon, ripe tomatoes and lettuce.
2. In a medium-sized pot, put parsley, thyme, onion, carrots, celery and chicken breasts. Pour the broth and bring to boiling. Reduce the heat to very low and cover the pan the lid. Cook the chicken for 20 minutes, or until it becomes firm with pressed. Remove the pan from the heat, open the lid and cool the chicken in the broth for 30 minutes. Transfer the chicken to a cutting board. Leave the broth. Remove bones and skin and cut the meat into 2.5 cups see. Exit: 4 tbsp. diced chicken or 4-6 Serve the broth and store in a refrigerator with a lid. up to 3 days or freeze for future use. Before use, remove all grease from the surface.