Hello, hello, hello!
I have to be the first to admit that I’m not a sandwich person. I have a hard time eating the same foods multiple times without getting completely sick of them. But when I was introduced to this particular kind of sandwich I knew it was one that I wanted to try again and blog about it too so others could try it!
This recipe was something that sprung up in the heads of K and S at one of our regular roleplay sessions, and so there wasn’t a particular place for me to start in terms of replicating it. However, K pointed me to the instructions for poaching chicken on The Kitchn, and the experience at toasting nuts from the past provided the know-how for toasting the walnuts on the stove top to save time. I mish-mashed these ideas together with my own preferences for the sauce, and viola!
This is an extremely easy, but very delicious dish, and one I heartily recommend for lunches and afternoon teas! Happy FF!
Adapted from the minds of K and S, and the Kitchn’s
Poached Chicken and Toasted Walnut Sandwiches
Serves: 3-4, Prep + Cook: 30-35 mins
- 2-3 Chicken breast fillets, no skin
- 1.5 cups walnuts, toasted
- 250ml/1 cup white wine
- Water, to cover the chicken
- 1 handful chives, chopped
- 1.5 tsp dijon mustard, or to taste
- 3/4 – 1 cup mayonnaise, gluten free
- Gluten free bread of your choice,
- Salt and pepper
- Pop the fillets of chicken into a pot and sprinkle with salt, trying not to let them touch or overlap if possible. Cover with the wine, and then add enough cold water to cover them by an inch or so.
- Bring the chicken up to the boil, and don’t panic when the foamy white scum rises to the surface of the water. You won’t be needing the liquid later, so this won’t be a problem.
- Reduce the chicken to a simmer, cover and cook for up to 8 mins.
- Meanwhile, pop the walnuts in a dry pan on the stove top and cook, stirring continuously, until they’re starting to darken and have a deeper, nuttier smell. Pour them out onto a chopping board to cool.
- Combine the mustard, chives and mayonnaise in a medium to large bowl.
- Check the chicken. If it’s not cooked all the way through, pop it on for another 3-5 mins.
- Chop the walnuts roughly and set aside.
- Once the chicken is cooked, remove it and pop it onto your chopping board. Slice, tear and/or chop it up.
- Pop the chicken and walnuts into the sauce and toss until well coated.
- Spread spoonfuls of the mixture onto the bread, and cut into your desired sandwich shape.