Sandwich with Chicken Salad on Greek Yoghurt

  • 13 Mar - 19 Mar, 2021
  • Mag The Weekly
  • Cookery

· 250 g fried chicken fillets

· 3 pickled cucumbers

· 100 g blue grapes

· 50 g pecans

· 1 bunch dill

· 50 g mayo

· 150 g Greek yoghurt

· ½ lemon juice

· 1 teaspoon Dijon mustard

· Salt & pepper


Pour all the ingredients in a bowl. Mix them well until fully incorporated and season the mixture according to your taste. Leave the salad in the fridge for at least a few hours before serving, so that it sets a little. Take buns of your choice, place a dollop of the mixture onto a bun and close it with the other half. Serve the sandwiches with the sauces you like.