Poached Chicken Open Sandwich

Subtle but superb! 

This poached chicken absorbs every bit of sweet, anise and nutty flavour from the fennel as well a the peppery tang from the peppercorns in a full but none over powering way. 

There are two parts to this recipe - the poached chicken and the creamy poached chicken open sandwich using fresh herbs. The poached chicken can be adapted for any other salad, sandwich or curry.

For a super simple and healthy lunch option, you cannot beat this fresh herbed and yogurt open sandwich. Are you feeling a little perish? I can assure you, the ingredients list will be ready and waiting in your fridge and pantry now…

Fennel Leaf and Pepper Corn Poached Chicken Sandwich

Ingredients

• 1 small organic free range chicken breast

• 2 fennel stalks with leaves

• 6 pepper corns

• 2 cups water

• 2 tbsp greek yogurt

• 11/2 tbsp mayonnaise

• salt and pepper

• Bread of choice

• 2 tsp chives, finely sliced

• 2 stalks parsley, finely sliced

• Lettuce to serve

Method

In a medium pot, place the fennel and pepper corns followed by the water. Lay the chicken breast on top, the fennel leaves forming almost a bed underneath. Sprinkle with a salt and place on high heat. 

Once the water comes to a boil, reduce heat for 1-2 minutes. Turn the stove off after this time, cover and leave for 10 minutes. This will finish the cooking process, resulting in a very tender poached chicken breast. Remove from the water and leave to cool.

Meanwhile, in a small bowl, combine the greek yogurt, mayonnaise, herbs, salt and pepper. Toast or grill your bread and arrange the lettuce on top.

Shred the cooled chicken breast, placing half in the mayonnaise bowl and mix well. The other half can be refrigerated and used another time.

Arrange the coated shredded chicken on top of the bread and lettuce. Sprinkle with extra chives, parsley, salt and pepper. Enjoy.