Ingredients
Method
For the chicken
- Cut the chicken into smaller pieces. Add the chicken, bay leaf, peppercorn and salt to a sauce pan. Add water just until the chicken is covered, then place on your stove and bring ot a boil. Simmer for 10 minutes, mixing occasionally so the chicken cooks evenly. After 10 minutes check to see if the hcicken is cooked though. Discard the bayleaf and peppercorns. If some liquid remains you can use it in a soup or store it. Shred the chicken while it's hot so it cools down and shreds easily.
For the sandwiches
- In a small bowl add the shredded chicken, and all the ingreditns listed under "foer the sandwiches" barring the bread. Mix until combined and taste for salt and pepper. Then spread 1-2 tablspoons of mthe chicken salad on a slice of bread, place another slice on top and cut into whichever shape you prefer.
Notes
Variations. You can replace the mayo for a healthier alternative like olive oil mayo or any other mayo substitute.
If you want to cut the piece take out the sriracha.
You can add any vegetables you prefer just make sure you add ones that will retain their crunch. Shredded broccoli, shredded Brussel sprouts and celery are great options.
Save some time. Instead of shredding cabbage and carrots, I use a pre-maid coleslaw bag that has pre-shredded cabbage and carrots. I also add some matchstick carrots. This saves time because you don't need to prep the veggies.
Store them. The chicken salad mix stays fresh refrigerated in an airtight container for up to 4 days. If you want to assemble the sandwiches and refrigerate them, or travel with them, wet a kitchen towel and squeeze out the excess water. Place the damp kitchen towel over the sandwiches to prevent the bread from drying out.