If you’re looking for a leafy salad bowl, you’re in the wrong place.
To make this chicken salad recipe, start by grilling the chicken. Dab a chicken breast with kitchen towels to take away any excess moisture and season it with salt and pepper on both sides.
Heat up a grill pan, melt some butter on it, and place the chicken breast on it. Flip after 3 minutes and let the other side cook until golden brown - should take another 3 minutes or so depending on the thickness of the chicken breast.
Once the chicken breast is cooked through, let it rest and cool down completely, and then chop it up into chunks.
Combine the chicken chunks, chopped onion, garlic, salt, pepper, and chilli flakes in a bowl. Then add the mayonnaise, mix it all up, and season with dried oregano. If the salad is looking too dry, add some more mayonnaise. You can use it immediately or store the salad in a clean jar and pop it in the fridge for up to 5 days.
Butter 2 slices of bread. Place one slice with the butter-side down on a warm pan. Spread 2 tablespoons of the chicken salad evenly over the slice of bread. Cover with the second slice of bread with the butter-side facing up. This ensures both the sides of the sandwich will grill well and turn deliciously golden brown.
Flip the sandwich after about a minute or so and cook until it’s golden brown on both sides. Serve hot!
0 servings