Poached Chicken & Celery Sando
A classic chicken salad sandwich with gently poached chicken, crunchy celery, and a double-mustard mayo dressing.
Ingredients
4 slices Fresh Bread (gluten-free);
250g Chicken Breast;
2 sticks Celery, diced;
1 tbsp Seeded Mustard;
1 tsp Hot Mustard;
1 small Onion, finely diced;
2 tbsp Full Egg Mayonnaise (olive oil based);
Cracked Pepper and Sea Salt to taste;
1 Bay Leaf;
1 tsp Whole Peppercorns;
1 tsp Fennel Seeds;
Directions
Place the chicken breast in a saucepan with the bay leaf, peppercorns, and fennel seeds, and cover with cold water by 3cm;.
Bring to a gentle simmer over medium heat, then reduce the heat to low and simmer very gently for 10 minutes;.
Remove the pan from the heat, cover with a lid, and leave the chicken to rest in the hot liquid for 15 minutes, until cooked through to 74°C in the thickest part;.
Remove the chicken from the liquid and chill in the fridge;.
While the chicken cools, dice the celery and onion;.
Once the chicken is chilled, dice it into small cubes;.
In a bowl, combine the chicken, celery, onion, seeded mustard, hot mustard, and mayonnaise;.
Mix well and season with cracked pepper and sea salt;.
Assemble the sandwiches with the fresh bread;.