Chicken sandwiches

Shopping list

5 organic chicken breast fillets
1 cup finely chopped mint
1 cup of finely chopped parsley
1 cup of mayonnaise (the secret here is to use Best Foods or Thommy mayo, full fat no exceptions!)
Finely grated rind of one lemon -a microplane is great here
Juice of 1/2 lemon
Pepper and salt
Very fresh loaf of old fashioned sliced white bread (I like Bakers Delight's white tin loaf)

Other options/additions: pistachio nuts roughly chopped, purple cabbage finely chopped (great for colour and crunch), celery finely diced...

Method

Place chicken fillets in a large saucepan, cover with cold water. Place on the gas on a low heat and bring to a light simmer (no boiling) for about 6-8 minutes or until the chicken breasts are poached through (you can pull one out and check if you're not sure). Let chicken cool in poaching water. Once the breasts are cool, use your hands to shread the breast meat finely (this is more time consuming than chopping but worth the effort). You should end up with a beautiful white pile of feather like chicken.

Add mayonnaise, mint, parsley, lemon rind, lemon juice to chicken meat and season with pepper and salt. Mix thoroughly with a large spoon. If you wanted to add chopped pistachio nuts, now is the time. The mixture should be quite moist and mayonnaise-y...if not, add a little extra mayo or a squeeze more lemon juice.

Line up slices of bread and smother generously with the chicken mix (I don't use butter, you just don't need it with the rich mayo filling) top with a second slice of bread.

Cut sandwiches as you wish. I use an electric knife, removing crusts and cutting into three lady-like fingers.

Note: if you're taking these to a party or just storing for a few hours, wet a linen t-towel and wring out so it's just damp and cover sandwiches.