Shredded Chicken Sandwich

Name: Shredded Chicken Sandwich
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 chicken breast; 1 carrot; 5 celery stalks; Mayonnaise, to taste; 6-8 sandwich rolls; leaves Lettuce; Salt and pepper

Veronica Cuadros @Veronica_Cuadros

Lima-PERÚ

Also known as Sanguche or Pan con Pollo, this sandwich is a favorite among people from Lima and is perfect for enjoying during the summer.
P.S. At the end, you'll find a recipe for delicious homemade mayonnaise.

Veronica Cuadros @Veronica_Cuadros

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Ingredients

6-8 servings

1chicken breast
1carrot
5celery stalks
Mayonnaise, to taste
6-8sandwich rolls
leavesLettuce
Salt and pepper

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Steps

1

Boil the chicken breast in a pot of water for 30 minutes along with the carrot (cut into pieces), one celery stalk, and a pinch of salt.
2

Remove the chicken breast from the pot and place it on a large plate. Shred it into thin strips using a fork. Set aside.
3

Finely chop the remaining fresh celery stalks into very small pieces.
4

Place the shredded chicken in a large bowl. Add mayonnaise and the chopped celery. Season with salt and pepper, then mix well.
5

Assemble the sandwiches by placing a lettuce leaf on each roll, then add the chicken mixture. If desired, add a little more mayonnaise on top.
6

Note: You can use store-bought mayonnaise or make homemade mayonnaise. To make it: Add 1 or 2 eggs, the juice of 1 lemon, and 2 teaspoons of mustard (optional) to a blender. Slowly drizzle in oil while blending until you get a creamy consistency. Season with salt and pepper. If it becomes too thick, add a little water to thin it out.
7

Tip: These sandwiches are usually made with egg rolls or French rolls, but you can use any bread you like.
8

Tip: For a fresh and pleasant flavor, you can add very small pieces of green apple and/or pecans when mixing the chicken with the mayonnaise and celery.