Garlic Herb Chicken Chopped Sandwich

Name: Garlic Herb Chicken Chopped Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 400g chicken breast; 1 tsp olive oil or ghee; ½ tsp salt, for the chicken; 2 generous handfuls iceberg or romaine lettuce; ½ red pepper; ¼ small red onion; 2 small gherkins; 100g Greek yogurt; 2 heaped tsp The Paste Co. Garlic Herb Paste; 1–2 tsp fresh lemon juice; Black pepper, to taste; Small pinch of salt, if needed; 1 large baguette, cut into 2 portions and sliced open

A viral-style chopped sandwich filled with juicy chicken breast, crunchy lettuce, peppers, red onion and gherkins, all chopped together with Greek yogurt, The Paste Co. Garlic Herb Paste and fresh lemon, then loaded into a lightly toasted baguette. Made using The Paste Co. Garlic Herb Paste, crafted with all-natural, clean ingredients.

Prep10 min
Cook12 min
Serves2

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Ingredients

400g chicken breast
1 tsp olive oil or ghee
½ tsp salt, for the chicken
2 generous handfuls iceberg or romaine lettuce
½ red pepper
¼ small red onion
2 small gherkins
100g Greek yogurt
2 heaped tsp The Paste Co. Garlic Herb Paste
1–2 tsp fresh lemon juice
Black pepper, to taste
Small pinch of salt, if needed
1 large baguette, cut into 2 portions and sliced open

Method

Cook the chicken. If the chicken breasts are very thick, cut them in half horizontally so they cook more evenly. Season with salt. Heat the olive oil or ghee in a frying pan over medium-high heat. Add the chicken and cook for around 4–5 minutes per side, depending on thickness, until golden and fully cooked through. The thickest part should reach at least 75°C. Remove from the pan and leave to rest for around 5 minutes.
Prepare the vegetables. Roughly chop the lettuce, red pepper, red onion and gherkins. They do not need to be finely diced because everything will be chopped together at the end.
Toast the baguette. Lightly toast the inside of the baguette in a dry frying pan, under the grill or in the air fryer. You only want it lightly golden and crisp.
Add everything to the chopping board. Place the cooked chicken onto a large chopping board. Add the lettuce, red pepper, red onion and gherkins. Spoon over the Greek yogurt. Add 2 heaped tsp Garlic Herb Paste. Squeeze over the lemon juice and add some black pepper.
Chop everything together. Use a large knife to chop everything together. Keep chopping and folding the mixture back into the centre until the chicken and vegetables are chopped into small pieces and everything is evenly coated in the Greek yogurt and Garlic Herb Paste. Do not chop it so finely that it turns into a paste. Taste and add a little salt or extra lemon juice if needed.
Fill the baguette. Pile the chopped Garlic Herb chicken mixture generously into the toasted baguette. Press it down slightly so you get some of every ingredient in each bite. Serve immediately.

Tips

Let the chicken rest before chopping. This helps keep more of the juices inside the meat.
Use a crunchy lettuce. Iceberg or romaine works best because it keeps some texture once everything is chopped together.
Do not use too much Greek yogurt. The filling should be creamy and coated, not wet.
Toast the baguette lightly. This gives you a better contrast against the creamy filling and helps stop the bread becoming soggy.
Do not over-chop the mixture. You still want visible pieces of chicken and vegetables.