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Ciabatta, grilled chicken, cranberries, crunchy vegetables and quebec spices |

BBQ, Burgers, Vegetables and Fruits, Poultry

A gourmet bread with a Quebecois accent.

Note

Grill the chicken breast on the barbecue before making this recipe.

Make sure you have an already-cooked chicken, or you can use leftovers from a roast chicken from the day before.

Ingredients

Recipe for 4 portions

Chicken salad

400 Gr

cooked chicken breast

100 Gr

Celery

100 Gr

French shallot

50 Gr

Dried cranberries

4 Sprig(s)

Parsley

1 Pinch(es)

Dunes peppers

50 Ml

Mayonnaise

1 Pinch(es)

Garlic powder

Garnish and bread

4 Unit(s)

Ciabatta bread

4 Unit(s)

Gherkins

4 Unit(s)

Skewer sticks

4 Handful(s)

Baby spinach

Homemade mayonnaise

1 Unit(s)

Egg yolk

1 Tbsp

Wholegrain mustard

125 Ml

Canola oil

1 Tsp

Lemon juice

Preparation time: 30 min

Preheat your oven at 400 °F

Preparation

Chop the chicken, dried cranberries and parsley leaves.

Dice the celery into small pieces (brunoise).

Cut the bread in 2, place on a baking sheet and butter the inside.
Mayonnaise

Mix the lemon juice with the mustard, a pinch of salt and the egg yolk using a small whisk. Then whisk in the vegetable oil.
Chicken salad

In a bowl, mix all the salad ingredients and adjust the seasoning.
On the plate

Bake the buns in the oven for 2-3 minutes to lightly toast them.

Divide the chicken salad and baby spinach leaves among the buns.

Close the buns and prick them with a pickle and a wooden skewer.