Chopped chicken sandwich

Jacqueline Alwill

Brown Paper Nutrition

Back to school, back to work, not back, just hungry? I got you.

Good quality ingredients is what you’ll need to make this one. (And a bigger chopping board, I realised that as I got part way through). Makes enough for 2 generous fillings to serve hungry adults. Great protein content which means a lunch like this could easily take you through to dinner. Winner.

Serves 2 (packs away well for following day)

2 large handfuls (about 2 cups) iceberg lettuce or rocket
1/4 medium red onion, peeled
1 chicken breast, poached
2-3 tsp capers
Generous couple handful fresh herbs e.g parsley, dill, basil
1/4 cup greek yoghurt
3 tsp dijon mustard
Extra virgin olive oil
Red wine vinegar
Salt and pepper
2 crusty bread rolls / baguettes or 2x slices quality sourdough

Add lettuce, red onion, chicken breast, capers and herbs to a large board. Chop chop with a big knife if you have – makes it easier to mix through the yoghurt, dijon, drizzle of extra virgin olive oil and red wine vinegar which you’ll do next. Season with salt (I prefer Iodised sea salt for the iodine to support thyroid) and black pepper. Fill your baguettes / sourdough and tuck in!

*You can use 1/4 cup good quality mayo if no yoghurt + dijon combo available