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Chicken Mayonnaise Sandwiches with Pistachios, Mint and Lime

These sandwiches are perfect for a picnic!
Prep Time15 minutes
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 1/2 barbequed/roasted chicken, skin and bones removed
  • 1/2 cup good-quality mayonnaise
  • 1/4 cup roasted pistachios, shelled and chopped
  • 1-2 sticks celery, washed and chopped (about 1 cup)
  • 1 - 1 1/2 limes, zested
  • 1/4 cup mint leaves, washed and chopped

Mayonnaise

  • 2 egg yolks
  • 200 mL olive oil
  • 1 tsp lemon juice
  • flaked sea salt and freshly ground black pepper

Instructions

  • Shred or chop the chicken finely and place in a large bowl.
  • Mix the chicken together with the mayonnaise, chopped pistachios and celery, lime zest and mint leaves.
  • Season to taste. I find barbequed chicken to be quite salty, so together with the salted roasted pistachios, you may not need any additional salt.
  • Refrigerate until ready to serve.

Mayonnaise

  • Whisk the egg yolks with a little salt and the lemon juice in a small basin with a non-stick base, or rest the bowl on a damp tea towel to stop it from slipping.
  • Once smooth, add a couple of drops of olive oil to the egg yolk mixture. Continue to whisk, then add the remaining olive oil, whisking all the while.
  • Season to taste. Add a little more lemon juice if required.

Notes

The chicken mixture can be made a day in advance. In this case, add the pistachios at the last minute so that they maintain their crunch. The mixture will keep for up to 3 days.
Homemade mayonnaise will keep in a sealed container in the fridge for up to a week. With this recipe, you'll have enough left-over mayonnaise to mix with some hard-boiled eggs and chopped chives for a second sandwich filling.