- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“The natural chicken sandwich combines shredded sautéed chicken breast with the lightness of sliced tomatoes and iceberg lettuce on whole-grain bread. It is a balanced and practical option for light lunches or quick snacks.”
What you need to know
- Briefly sauteing the chicken in the pan with salt and pepper enhances the seasonings and juiciness of the meat.
- Toasting the whole wheat bread slices beforehand creates structural firmness to hold the fresh vegetables.
- Shredded iceberg lettuce maintains a crispy texture without releasing excessive water upon contact with the bread.
Ingredients
Main
- 500g of shredded grilled chicken breast
- 4 slices of whole wheat bread
- 1/2 cup of mayonnaise
- 1/2 cup of chopped iceberg lettuce
- 1 tomato in slices
- Salt and pepper to taste
Instructions
Principal
- In a skillet, heat a drizzle of oil and add the already cooked, shredded, and seasoned chicken breast to taste with salt and pepper.
- Sauté for a few minutes until it is hot.
- Meanwhile, lightly toast the bread slices in another skillet.
- On a plate, spread the mayonnaise on one of the bread slices.
- Add the shredded chicken on top of the mayonnaise.
- Place the tomato slices and lettuce on top of the chicken.
- Season with a little more salt and pepper if desired.
- Finish with the other slice of bread and press lightly.
- Cut the sandwich in half and serve immediately.
Chef's tips
- Dry the tomato slices on paper towels before assembling to prevent them from making the bread slices soggy.
- Shred the warm chicken with a fork to form loose fibers that easily integrate into the mayonnaise.
- Wait for the chicken to warm up before adding to the lettuce so as not to wilt the leaves with direct heat.
Variations
- Add 1/2 cup of finely grated raw carrot to the chicken filling to add color and fiber.
- Mix 1 tablespoon of cooked sweet corn and chopped parsley to the shredded chicken.
- Add thin slices of pickled cucumber to give a crunchy, acidic, and striking touch to the sandwich.
Substitutions
- Mayonnaise can be replaced by 1/2 cup of seasoned plain yogurt or light ricotta cream.
- The whole wheat bread can be swapped for pita bread, ciabatta bread, or a thin tortilla wrap.
- Iceberg lettuce can be replaced with fresh chopped arugula or curly lettuce leaves.
How to store
Store the assembled sandwich in parchment paper or plastic wrap under refrigeration for up to 24 hours. To store for up to 3 days, keep the chicken filling and vegetables in separate containers in the fridge and assemble at the time of serving.
Can it be frozen?
Do not freeze the assembled sandwich, as the lettuce leaves and fresh tomato soften and lose their shape upon thawing. Only the cooked and shredded chicken breast can be frozen in portions in the freezer for up to 90 days.
What to serve with
Serve with natural pineapple and mint juices, Swiss lemonade, or very fresh orange juice. It is excellent alongside roasted sweet potato sticks or seasonal fruit salad as a dessert.
Frequently asked questions
How to make shredded chicken juicier in the preparation?
Sauté chicken with 2 spoonfuls of its own cooking broth in skillet before adding salt and pepper.
Does the bread necessarily need to be toasted?
Toasting is optional, but recommended so that the slice resists better to the moisture of the mayonnaise and fresh vegetables.
Can I prepare the sandwiches to take on trips?
Yes, but isolate the tomato by placing it between lettuce leaves and transport the sandwiches in a refrigerated thermal bag.
How to quickly shred cooked chicken breast?
Drain the water from the pressure cooker, cover the still-hot pot, and shake vigorously for 20 seconds to shred.
You might also like
