We use cookies to help this site deliver the best possible experience.   Remove this notice.

Grilled chicken on toasted bread with a herb mayonnaise and onion slaw Recipe

Ingredients for people

    Part one of the recipe
  • Slice(s) of white bread : 12 whole
  • Lightly salted butter : 50 g

  • For the meat
  • Chicken breast(s) (150g) - skinless : 2 whole

  • For the sauce
  • Egg yolk(s) : 2 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Chive(s) : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Sunflower oil : 200 ml

  • For the garnish(es)
  • Red onion(s) : 1 whole
  • White wine vinegar : 50 ml
  • Brown sugar : 50 g
  • Maille wholegrain mustard : 1 Tsp
  • Spring onion(s) : 3 whole

  • To serve
  • Rocket : 1 bunch
  • 1For the chicken

    Heat a large frying pan. Place 2 teaspoons of oil into the pan. When the pan is hot, add the chicken breasts and cook on each side for 4 minutes until cooked. After 8 minutes, remove the pan from the heat. Leave the chicken in the pan and allow it to rest before you use it for the sandwich to ensure it is tender.

  • 2For the mayonnaise

    Finely chop the chives. Remove the stalk from the parsley and discard. Finely chop the parsley leaves. Cut the lemon in half and juice it.

    Place the egg yolks in a bowl, alongside the lemon juice. Whisk the two ingredients together well and whilst whisking, gradually pour the oil into the centre of the bowl until all of the oil is incorporated and mixture has become thicker.

    Once all the oil has been added, mix in the salt, pepper and the fresh herbs.

  • 3For the onion slaw

    Peel the red onion and cut it in half. Slice the red onion very finely and place into a mixing bowl. Wash the spring onions and peel the outside skin. Thinly slice the spring onions and place it with the red onion. Mix well. Add the mustard, vinegar and sugar into the bowl and mix well.

    Add salt and pepper to taste.

  • 4To assemble the sandwich

    Slice the chicken finely and mix it with the mayonnaise. Place a large tablespoon of chicken onto one slice of the buttered bread. Smooth the mixture over. Top the chicken with some of the onion slaw and finish with some fresh rocket.

Chef's tip

«When placing the slaw into the sandwich, drain off the excess liquid or the sandwich will become soggy.»

A chicken sandwich, served with a chive, parsley and lemon mayonnaise and finished with a crunchy onion slaw.

Rate this recipe :

(3 votes)

  • Preparation  15mins
  • Cooking time  5mins
  • Rest time  0h