Ultimate Chicken Salad sandwich

10 minutes

Preparation Time

10 minutes

Cooking Time




Pickled fennel
½ head of fennel, sliced as thin as possible
½ cup white balsamic vinegar
¼ cup sugar
pinch of salt
Yoghurt dressing
1 cup Jalna Greek yoghurt
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
½ lemon juice
¼ cup chopped smoked almonds
¼ cup capers
¼ bunch chives
¼ bunch tarragon
pinch sea salt
1 roast chicken, meat picked from the bones
1 butter lettuce, washed
1 avocado, sliced
50 g butter
1 whole Turkish bread (or your other favourite bread)


In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 2o minutes.
In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.
To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avo. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!
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