Irish Chef Colin Magee prepares this appetizing sandwhich that is just too good for a lunchbox


  • 1 free range chicken breast, skin on

  • 1/4 onion, roughly chopped

  • 2 cups water (enough to cover chicken)

  • 2 pepper corns

  • 1 bay leaf

  • 2 sprigs thyme

  • 1 clove garlic

  • 1/4 cup homemade mayonnaise (good quality)

  • 1/4 cup basil leaves, torn

  • 1-2 tbs. toasted pine nuts

  • salt and pepper


  • 1.

    Mix the pine nuts and basil leaves with the mayonnaise, season with salt and pepper and set aside. Gently poach the chicken breast in water with the onion, peppercorns, bay leaf, thyme and garlic for 10-12 mins, until the chicken breast feels firm. Turn off the heat and let the chicken breast cool in the liquid, then remove and discard the skin.

  • 2.

    Slice the chicken breast thinly and mix with the mayonnaise. Fill your favourite bread with the chicken filling and enjoy!

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 273kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 5g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 329mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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