Chicken BLT Sandwich

Cook time 45 minutes
Servings 4


8 slices of brown square bread

2 chicken breasts, skin removed

1 piece of celery, finely chopped

3 sprigs of parsley, finely chopped

¼ cup walnuts, chopped

1 lemon, zest and juice

¼ cup whole egg mayonnaise

4 rashers of streaky bacon

½ baby cos lettuce, leaves picked

2 tomatoes, sliced

Salt and pepper

Chicken BLT Sandwich


Bring a pot of salted water to a gentle simmer and add chicken. Place the lid on and poach for 8-10 minutes. Turn the heat off and allow the chicken to cool to room temperature in the poaching liquid. Once cool enough to handle, remove and then finely chop or shred it apart with your fingers. Add to a bowl along with the celery, parsley, walnuts, lemon and mayonnaise. Season to taste.

Place the bacon into a dry pan over a medium heat. Slowly bring up the heat, this will ensure the fat renders slowly so crisp bacon is achieved. Drain on paper towel.

To assemble sandwiches, spread chicken mixture on to one side of bread and ensure it reaches the sides. Add lettuce followed by tomato and bacon. Place another piece of bread on top and sandwich together.