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Poached Chicken Sandwich Recipe

American · Main course · 35 min total

A light and flavorful sandwich featuring tender poached chicken, crisp vegetables, and a creamy herb dressing, perfect for a quick lunch or picnic.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 4 sprigs fresh thyme
• 1/2 teaspoon black peppercorns
• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• Salt and freshly ground black pepper to taste
• 8 slices sourdough bread, lightly toasted
• 1 cup arugula or mixed greens
• 1/2 English cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Instructions

1. Place chicken breasts in a single layer in a medium saucepan. Add chicken broth, bay leaf, thyme sprigs, and peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook until chicken is cooked through and reaches an internal temperature of 165°F, about 15-20 minutes.
2. Remove chicken from broth and let cool slightly. Shred or slice thinly. Discard poaching liquid and aromatics.
3. In a small bowl, combine mayonnaise, yogurt, lemon juice, dill, chives, salt, and pepper. Mix well.
4. Spread the herb mayo mixture evenly on 4 slices of toasted bread.
5. Divide the shredded chicken among the 4 mayo-spread slices. Top with arugula, cucumber slices, and red onion slices. Season with a pinch of salt and pepper.
6. Close sandwiches with remaining bread slices. Cut in half and serve immediately.

Tips

• For extra flavor, add a pinch of smoked paprika or cayenne to the herb mayo.
• The poached chicken can be made ahead and refrigerated for up to 3 days.
• If not serving immediately, wrap sandwiches tightly in plastic wrap and refrigerate for up to 4 hours.

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