Chicken Salad Sandwich
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Method
- 1
Put the breast in a food bag and flatten the thick end with a rolling pin or the bottom of a tin. An even thickness cooks in half the time and stops the thin end going dry while the fat end catches up.
- 2
Salt both sides, then into a hot pan with a drizzle of oil. Five minutes, turn it, four more.
- 3
Cut into the thickest part and look. White the whole way through, no pink, clear juices. Chicken is the one thing on this site worth opening up rather than guessing at.
- 4
Rest it two minutes, then pull it apart with two forks. Shredded chicken holds mayonnaise; sliced chicken slides out of the sandwich in one piece.
- 5
Mix the chicken with the mayonnaise, the pepper and another pinch of salt.
- 6
Onto the bread, then the tomato, then the lettuce on top. Leaves above the wet filling keeps the second slice dry.