Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken breast (about 4 small or 3 large chicken breasts), poached and finely chopped
- 1 cup (250 g) whole-egg mayonnaise (see note 1 about gluten-free)
- ⅓ cup (45 g) finely diced celery
- ⅓ cup (50 g) finely diced red onion
- ⅓ cup (75 g) finely diced gherkins (dill pickles)
- ¼ bunch flat-leaf parsley, finely chopped
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 16 slices of bread to make 8 sandwiches, or 18 mini dinner rolls (pictured)
Instructions
- Combine all the ingredients in a medium bowl.
- Serve the filling in sandwiches, rolls, wraps, brioche or bake-at-home mini dinner rolls.
Notes
Note 1 – Although mayonnaise is generally dairy-free, always check the label on the jar to be 100% sure.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container.
- Prep Time: 15 mins
- Category: lunch, snack, sandwich, sandwich filling
- Method: combine
- Cuisine: American