Sándwich de ensalada de pollo con chips de patata crujientes

Ingredientes

• 8.8 oz chicken breasts
• 1.7 oz ruffled salted potato chips
• 1 stalk celery
• 1 clove garlic
• 2 scallions
• 0.3 oz parsley
• 1.7 oz sweet pickles
• 0.5 lemon
• 2 leaves lettuce
• 4 tbsp mayonnaise
• 3.25 tbsp crème fraîche
• 0.5 tsp Dijon mustard
• 1.5 tbsp butter
• 4 slices sandwich bread
• salt
• pepper

Preparación

1. 1

   In a pot bring water to a boil. Season with plenty of salt (water should taste salty), add chicken breasts, turn down heat and poach over medium-high heat for approx. 18–20 min. Drain and set aside to cool.

2. 2

   Meanwhile, finely dice celery. Grate garlic. Cut scallions into fine rings. Finely chop parsley. Dice pickles. Zest lemon. Cut lettuce leaves into fine strips.

3. 3

   In a bowl, mix mayonnaise, crème fraîche, Dijon mustard, lemon zest, lettuce, celery, garlic, scallions, parsley and pickles. Shred chicken breast with a fork and chop, and mix with dressing. Season with salt and pepper.

4. 4

   Butter bread slices. Top one slice each with chicken salad and chips and then top with another slice.