Chicken Salad Baguette

Diced chicken breast bound with mayonnaise and herbs, with crisp lettuce and tomato in a warm toasted baguette.

Ingredients

• 2 chicken breasts
• 1 white baguette
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp chopped chives
• 1 small cos lettuce, shredded
• 1 tomato, finely diced
• 1 spring onion, finely sliced
• Salt and black pepper

Method

1. Poach the chicken breasts in barely simmering salted water for 12 to 14 minutes, until cooked through. Poaching keeps them tender; boiling makes them springy.

2. Lift them out, cool for 5 minutes, then dice into small cubes. Leave a little of the poaching liquid behind if you have some.

3. Stir the mayonnaise, Dijon mustard and chives together in a bowl. Season with salt and black pepper.

4. Fold the diced chicken through the dressing. It should be coated but not swimming.

5. Toast the baguette split open under a hot grill for 2 to 3 minutes until the edges are crisp and the inside still has some give.

6. Spread the chicken salad along the bottom of the baguette.

7. Pile on the shredded lettuce, the diced tomato and the spring onion.

8. Press the top of the baguette down firmly so everything holds together, then cut it in half.

Notes

A little mustard in the mayonnaise dressing stops it tasting flat. It is the difference between a sandwich and a good sandwich.