Juicy leftover sumac chicken tossed in a garlicky mayo-mustard dressing with fresh herbs and spring onions, stuffed into toasted bread. It's banging.
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Serves
2
Garlic
Lemon
Fresh Parsley
Fresh Coriander
Spring Onion
Mayonnaise
Dijon Mustard
Sourdough
Olive Oil
Salt
Black Pepper
Serves
2
Garlic
Lemon
Fresh Parsley
Fresh Coriander
Spring Onion
Mayonnaise
Dijon Mustard
Sourdough
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Sumac Chicken & Roasted Veg Traybake batch recipe.
Step 2.
In a large bowl, finely grate the garlic, zest half of the lemon and squeeze the juice in. Season with salt and set aside.
Step 3.
Shred the chicken from the sumac chicken traybake and roughly chop the roasted onions from the traybake into 1cm chunks. Pick the parsley and coriander leaves, thinly slicing the stalks. Trim and thinly slice the spring onions.
Step 4.
Stir the Dijon mustard and mayonnaise into the garlic mixture, then add the chicken, roasted onions, spring onions and herb stalks. Toss together until well coated. Taste and adjust seasoning with salt and pepper if needed.
Step 5.
Toast the bread, then spread the chicken salad over one slice of each sandwich. Toss the parsley and coriander leaves together, place on top of the chicken salad and drizzle with olive oil. Sandwich together and eat straight away.
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