Chicken, Egg and Walnut Sandwiches
Photography Josh Griggs.
A good chicken sandwich is always popular and this healthy version uses avocado instead of mayonnaise. The crunchy walnuts and thinly sliced celery add great texture.
INGREDIENTS
Avocado and basil dressing
flesh 1 small ripe avocado
3 tablespoons plain yoghurt
¼ cup packed basil leaves
1 teaspoon dried tarragon
2 cloves garlic, crushed
2 tablespoons capers
1 tablespoon brine from capers
1 tablespoon olive oil
sea salt and ground pepper
Filling
½ a roasted chicken (see Cook's Note)
2 boiled eggs, peeled and roughly chopped
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced (½ cup)
½ cup walnut pieces, roasted and roughly chopped
To assemble
6 slices toasted bread of choice
1½ cups red sauerkraut, very well drained
crispy roasted shallots and micro herbs, to garnish
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season generously with salt and pepper. If it’s very thick, thin down with a little more brine from the capers.
Filling: Remove all the meat from the chicken, discarding skin, bones and cartilage. Cut into 1cm pieces and place in a large bowl with the eggs, spring onions, celery and walnuts and gently combine. Add the dressing and use a large spoon to fold everything together.
To assemble: Top each slice of toasted bread with red sauerkraut then the chicken. Add the crispy shallots, micro herbs and a grind of pepper. Serve immediately. Makes 6
Cook's note: Using shredded rotisserie chicken is a great shortcut for a super-quick put-together.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.