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.
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
- 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.
- 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.
- Shred the chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt and tarragon.
- Assemble the sandwiches with the toasted baguette, chicken mixture, lettuce and avocado.