Have you noticed it seems everyone is travelling? After all this time with our feet on the ground- so many Aussies are headed for the skies! Inspired by cooler weather and the travel bug (the non-covid type) - you too can feel a bit like a "New Yawka" (say it out loud- you'll get it). Give this sandwich a try.
Using the tender chicken thighs from David's Larder and alfalfa sprouts from JD Providore (2 of this week's specials) this recipe is easy, yummy and just perfect for a bit of arm chair touristing...
What You need:
1 cup finely chopped celery
½ cup finely chopped onion
½ cup drained capers
½ cup yogurt
¾ cup mayonnaise
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices Crusty Minifarms Sourdough!
Pickle strips, radishes or cherry tomatoes, for garnish
What To Do:
Poach chicken and shred or slice to desired size and consistency. Put the meat into a mixing bowl. Add the celery, onion and capers (and grapes if using).
Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions. Mix
Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
See our recipe for Very Versatile Poached Chicken to make this extra yummy!
Have a few grapes around that aren't at their crispy freshest? Slice them up and throw them in to minimise food waste and maximise taste!
Inspired by NYT Cooking