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Open Faced Chicken Salad Sandwiches
Open Faced Chicken Salad Sandwiches, a great idea for lunch!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 361 kcal
Ingredients
- 2 slices sourdough bread
- 12,5 oz fresh chicken leg (350 g)
- 1 large garlic clove
- 2 tbsp mayonnaise
- 1 tsp hot chili sauce
- 1 tsp tomato paste
- 1/2 tsp paprika powder
- 2 tbsp fresh basil chopped
- 2 bay leaves
- salt
Instructions
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Add the chicken leg to a large saucepan together with the whole garlic clove and the bay leaves. Pour in as much water until the leg is totally submerged. Add a dash of salt tot it and place the pan over high heat.
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Bring the water to a rolling boil, then turn the heat low and simmer the chicken leg in the hot water for 8 to 10 minutes or until cooked through. Once cooked, remove the chicken leg (you can use the chicken broth for another recipe if you like) and let it cook down fully.
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Then pick the meat from the chicken leg and shred it or chop it up a bit into smaller chunks. Add the chicken meat to a small mixing bowl together with the tomato paste and smoked paprika.
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Stir well again. Add the freshly chopped basil and season the shredded chicken with a little pinch of salt.
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Stir the chicken salad well. Check the seasoning and add extra salt, hot chili sauce, mayo, smoked paprika or tomato paste to taste if necessary. Grill the slices of bread until crisp. Then top them with the chicken salad. Sprinkle with extra freshly chopped basil and serve.