Chicken Mayonnaise Sandwiches with Pistachios, Mint and Lime
These sandwiches are perfect for a picnic!
Servings: 6 people
Author: Amanda Lawson
- 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
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.
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.