Chicken salad sandwich with mustard sauce
Ingredients for 2 people
A good loaf bread, sliced
2 chicken breasts (or leftover chicken from other preparations)
1 sweet onion
6-8 cherry tomatoes
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon milk
If you have leftover chicken, put the chicken fillets in a microwaveable dish, salt & pepper and add a trickle of olive oil. Take them to the microwave one minute at full power, turn them over and cook another minute. Checks are made (depending on how thick they are and the power of your microwave) or repeated until they are no longer raw in the center.
Let cool slightly and to pull the strands and crumble the meat into little threads. If you had chicken carcasses, leave at room temperature and crumbled same.
Cut the lettuce and spring onions into cubes as small as possible, to give flavor, but do not bother in the mouth. Cut the tomatoes into quarters. Mix everything and if you're not going to eat immediately, leading to the refrigerator covered with plastic wrap.
For the sauce, mix together mayonnaise, mustard and milk and mix well with fork. Add it to the salad and cover it well. Serve over sliced fresh loaf of bread or toast, and ends with a shot of freshly ground black pepper.