Chicken

Poached chicken, lettuce, preserved lemon and tarragon mayo finger sandwiches

Name: Chicken, lettuce and tarragon mayo finger sandwiches recipe
Yield: 4
Ingredients: 1 bunch tarragon, leaves picked, stalks roughly chopped; 20.00 ml black peppercorns; 20.00 ml salt; 2 x 250g chicken breasts; 150g mayonnaise; 150g lettuce; 80g pickles, finely chopped; 1/4 preserved lemon, finely chopped; Juice of 1/2 lemon; 1 tsp Dijon mustard; 8 slices thick white bread, crusts removed; 1 bunch chives, finely chopped

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P105 Pulled chicken, iceberg, preserved lemon and tarragon mayo finger sandwiches

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by Helena Moursellas

Dec 30, 2022

Helena Moursellas packs a staple for any picnic or high tea – chicken mayo finger sandwiches!

1 bunch tarragon, leaves picked, stalks roughly chopped
1 tbs black peppercorns
1 tbs salt
2 x 250g chicken breasts
1/2 cup (150g) whole egg mayonnaise
1/4 (150g) iceberg lettuce, finely chopped
80g pickles, finely chopped
1/4 preserved lemon, finely chopped
Juice of 1/2 lemon
1 tsp Dijon mustard
8 slices thick white bread, crusts removed
1 bunch chives, finely chopped

Method

1.

Place 2 cups (500ml) water in a medium saucepan over medium heat. Add tarragon stalks, peppercorns and salt and bring to the boil. Add chicken, turn off heat and cover with a lid. Stand for 1 hour to poach until chicken is cooked through. Once cooked, remove chicken from poaching liquid, discard liquid and shred chicken.
2.

Meanwhile, combine mayonnaise, tarragon leaves, lettuce, pickles, preserved lemon, lemon juice and mustard in a bowl. Season with salt flakes.
3.

To assemble sandwiches, add chicken to the mayonnaise mixture and toss until well combined. Sandwich chicken mixture between slices of bread. Cut each sandwich into 3.
4.

Place chives on a plate and dip half the sandwiches, long-cut side down, on one side to cover filling with chives. Arrange sandwiches, alternating chive and no chive, on a serving plate.