Filipino Chicken Sandwich

Shredded Chicken Meat with Mayonnaise Spread

The Filipino chicken sandwich spread is basically pulled or shredded chicken meat mixed with mayonnaise and some other optional ingredients.

Compared to the traditional chicken salad, where the chicken meat is cut in cubes, this one is more laborious to prepare as you have to shred or pull the chicken meat.

Mayonnaise is the standard ingredient, but depending on one's preference, pickle relish and some other vegetables like celery, onion and carrots could be added.

Those who like the sweet and sour taste that mimics that of the popular Lady's Choice sandwich spread adds pickle relish to their chicken sandwich spread.

Also, for those who adds onion for texture and but dislikes the sharp taste of raw onion in the salad, I suggest to saute it a little bit to cook but retain its bite and texture. Just make sure to strain out the excess oil.

Another standard ingredient for the traditional chicken salad is celery, which is great eaten raw, aside from being a healthy addition, and provides the crunch, as well.

YOUR FILIPINO CHICKEN SANDWICH SHOPPING LIST:

• Chicken Breast
• Mayonnaise
• Pickle Relish(optional)
• Celery(optional)

IN THE PANTRY:

• Salt
• Ground Pepper
• Onion(optional)

INGREDIENTS

• 1 pound Chicken Breast(makes approximately 3 cups)
• Enough water just to cover meat
• 1 medium onion
• pinch of salt


• 1 1/2 cup Mayonnaise
• 1/4 cup Pickle Relish(optional)
• 1/2 cup Celery, diced (optional)
• 1 medium Onion, diced and partially-cooked in a little oil


• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Pepper

COOKING TIME : 20 minutes

PREPARATION TIME : 15 minutes

1 Boil the chicken meat in water, onion and salt.

2 Let it cool down a bit, and shred or pull the chicken meat apart.

3 On a separate bowl, mix the mayonnaise, veggies and add salt and pepper to taste.

4 Mix in the chicken pieces and refrigerate.

5 Spread on a toasted loaf bread with a bed of lettuce.

BENG'S TIPS

• I sometimes add a tablespoon of sour cream, or regular milk or cream on my mayonnaise when it's too thick and so I get a better spreading consistency.


• Ideally, chicken breast is used so the chicken salad spread is all white, but if for personal consumption, dark meat will taste just as good.


• Keep the sandwich spread refrigerated because the mayonnaise is made from egg yolks and it could go bad if kept at room temperature.


• If you have leftover Lechon Manok, especially the breast meat which is always left behind, that's perfect to use for this dish, too.

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