serves
4
prep
10 minutes
cook
12 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
12
minutes
difficulty
Easy
level
Ingredients
- 2 chicken breast fillets
- 3 garlic cloves
- 3 bay leaves
- 1 tsp whole peppercorns
- Salt
- Softened butter, sliced bread, sliced avocado, baby gem lettuce, prawn cocktail flavoured chips, to serve
For the dressing
- 50 g mayonnaise
- 1 tbsp tomato paste
- 80-100 g Greek yogurt
- 1 tsp Dijon mustard
- 100 g sundried tomatoes, drained, roughly chopped
- 30 g baby spinach leaves, roughly chopped
- 1 tbsp finely chopped flat-leaf parsley
- ½ lemon, juiced
- Salt, to taste
Resting time: 12 minutes
Instructions
- Place the chicken fillets into a medium saucepan and cover with water. Add the garlic, bay leaves, peppercorns and a pinch of salt, then bring to a gentle simmer and cook for 12 minutes, or until the chicken is just cooked through. Remove from the heat and allow to sit in the water for a further 12 minutes, then transfer the chicken to a large bowl of iced water to cool.
- Meanwhile, combine the ingredients for the dressing in a medium bowl. Once cooled, cut the chicken into bite-sized pieces and add to the bowl with the dressing. Toss gently to combine.
- To serve, butter the sliced bread, then layer with avocado, lettuce and the dressed chicken. Top with the remaining sliced bread and serve with prawn cocktail flavoured chips on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
