• 1 x chicken breast (double) 

• 2 celery sticks, cut very finely

• 3 tablespoon pine nuts (approx. 30 grams) (optional, toasted)

• 1/2 cup whole egg mayonnaise

• 2 tablespoons fresh mint

• Black pepper

• 1 loaf of fresh white bread (toast thickness)

• Butter

To poach the chicken breast

• A day ahead or a few hours before, poach the chicken in heavily salted water. Place the chicken in saucepan and cover with water. Add 2 heaped teaspoons of salt. Cook on the smallest hob/plate of your stove top and on the lowest setting for 20 - 25 minutes or until the chicken is cooked through. Once cooked, allow to cool in the water, if possible. If you’re in a rush, remove from the water and place in the fridge to cool. Chop into very small pieces.

To make the Chicken Mix

• Combine the chopped chicken breast, celery, pine nuts, mayonnaise, pepper and fresh mint. Using a spatula mix well.

To make the Sandwiches

• Butter 2 slices of bread. Make sure the butter is spread from crust to crust so that the piece of bread is well covered.

• Place the slice of bread, butter side up and spoon a couple of heaped tablespoons of the chicken mix onto it. Using the back of the spoon spread the chicken mix evenly over the slice of bread. Once done, place the other slice of bread on top, butter side down.

• Using an electric knife or very sharp serrated knife remove the crusts from each side of the sandwich. Then cut the sandwich in half. Place on a platter with the middle seam of the sandwich facing up.

Enjoy xx