Serves: 4

This is a pretty classic, Martha Stewart sandwich and one I’ve done plenty of times.

Just add a well buttered baguette – toasted if you can – butter lettuce and avocado.

Ingredients

2 chicken breasts
1 small yellow onion, peeled and halved
Salt and freshly ground pepper
2 tbsp raisins
1/2 small red onion, finely chopped
1/4 cup non-fat plain Greek yogurt
1/4 cup chopped toasted walnuts
1 celery stalk, finely chopped
3 tbsp mayonnaise
2 tsp chopped fresh tarragon leaves
Baguette, halved lengthways, toasted and buttered
Butter lettuce pieces
Avocado

Method

1. In a pot, cover chicken breast and yellow onion with water by 2cm; season generously with salt. Bring to a boil over a high-heat; cover, reduce heat to medium-low and cook for 5 minutes.
2. Remove the pit from the heat and let stand, covered for 12 – 14 minutes until cooked through. Remove the chicken from the water and let cool completely.
3. Shred the chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt and tarragon.
4. Assemble the sandwiches with the toasted baguette, chicken mixture, lettuce and avocado.