I would like to share with you one of my
In the spirit of all the trends and resolutions happening in January, I have created a lighter version of this
Here is what you need to make 2 servings:
- 1 chicken breast, boneless and skinless
- 1 tsp olive oil
- 2 tbsp sour cream
- 1 tsp mayonnaise
- 1 tbsp fresh tarragon, finely chopped (or 1 tsp dry tarragon)
- 1 tbsp celery, finely chopped
- 1 spring onion, finely chopped
- 1 tsp dill, finely chopped
- 4 slices rye bread, toasted
- Salt & pepper to season
Season the chicken with salt and pepper, on both sides. Add the olive oil to a pan, and cook the chicken for around 5 to 7 minutes on each side, until fully cooked and golden brown. Once is ready, remove it from the pan and set aside.
In a medium size bowl, add the sour cream, mayonnaise, tarragon, celery, spring onion, dill and a pinch of salt and pepper. Mix until everything is well combined.
I like to cut the chicken into thin slices, but you are welcome to chop it into small cubes (like is traditionally done).
Gently fold the chicken into the tarragon mix, until fully covered. Serve in between two slices of toasted rye.
If you are planning on making this your next office lunch, (highly recommended!) you can prepare the chicken the night before and keep it in the fridge. The next morning, toast two slices of bread and spread the chicken in between them. Wrap it up in grease-proof paper or foil. Rye is a very dense bread that doesn't go soggy as fast as other types of breads, especially when toasted, but you are welcome to use any other kind, even pita bread. Enjoy!