Chicken Salad Open Sandwich

July 26

A classic sandwich topper and an old reliable particularly if you have leftover chicken is chicken salad tartines – Dijon mustard, mayo and plenty of herbs and lemon juice provide a great pep to any cooked chicken and throw in capers and cornichons if you want crunch and saltiness. Spread it generously on toast and you have lunch!

Serves 4
25 mins

Method

1. To deep fry the capers, place the capers onto some kitchen roll and dry well. Heat the vegetable oil in a medium saucepan over a medium heat until shimmering then toss in one caper to test if it’s hot enough - the caper should sizzle immediately. Once the oil is hot enough, add the rest of the capes to the hot oil and fry, for anywhere between 2 - 3 minutes, until the capers start to burst and turn brown. Remove from the oil with a slotted spoon and drain on kitchen paper. They will crisp up as they cool. Allow to cool completely.
2. Place the shredded chicken meat into a bowl with the yoghurt, mayonnaise, Dijon, lemon zest, chopped herbs and some seasoning and mix together until well combined.
3. Lightly toast the bread then drizzle with a little olive oil and rub with the garlic clove.
4. Place a few leaves of butterhead on top of the toasts and top with the chicken mixture.
5. Garnish with the thinly sliced radishes, deep fried capers and some extra dill fronds.

75g capers

200ml vegetable oil, for frying

1 rotisserie chicken, shredded

100g greek yoghurt

50g mayonnaise

1 tbsp Dijon mustard

Zest of 1 lemon

Handful of parsley, finely chopped

Handful of chives, finely chopped

Handful of dill, finely chopped, plus extra to serve

Sea salt & freshly ground black pepper

4-6 slices Tartine sourdough bread

Extra-virgin olive oil, for drizzling

1 garlic clove, peeled

1 butterhead lettuce, leaves separated

A few radishes, thinly sliced

Sea salt & freshly ground black pepper