These chicken spread sandwiches are a great option for lunch boxes, be it a school lunch box or for the office. Just spread it on bread, add sliced vegetables and cut into halves or triangles. Whatever you prefer!
The first time I tried a chicken spread sandwich was from my friend's lunch box - she had bought sandwiches to school and made me try them. That very day I asked my mother to get me a bottle for home, but as I started having it on a regular basis, I realised something. The chicken spread tastes good for the first 2-3 bites, but after that it starts getting a bit monotonous. And that's because the brands available in the supermarket usually had far more mayonnaise than actual chicken.
A few weeks ago, I was craving those chicken spread sandwiches, and I ended up making this version for myself and later for a dawaat, making sure that this time around there was more chicken than mayonnaise!
This chicken sandwich spread is open to countless variations - add some finely chopped herbs or peri peri spice for some kick. Pulse some carrots or maybe some celery and mix it in the chicken - perfect way to sneak in some vegetables for the kids (and even adults!). You can keep the sandwich spread in the fridge for a couple of days - use it for lunch boxes, and it’s also an excellent option for a high-tea party, a picnic or just with your evening chai.
Were you a fan of chicken spread sandwiches growing up?
Some other snack recipes that you can try are:
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Chicken Sandwich Spread
- Food Processor
- 125 g boneless chicken diced
- ½ teaspoon white pepper
- ½ teaspoon soy sauce
- ½ teaspoon garlic paste
- Salt to taste
- 1 teaspoon oil
- 5 - 6 tablespoon mayonnaise
- 2 - 3 tablespoon evaporated milk can substitute with regular milk if not available
- 1 small cucumber
- 1 loaf of bread 18 - 20 slices of bread
- Marinate chicken with white pepper, soy sauce, garlic paste and salt. Let it sit for 10 minutes.
- Heat oil in a frying pan, and add the marinated chicken.
- Cook for about 10 - 15 minutes until the chicken is tender, and the water has dried.
- Remove the chicken and let it cool.
- Add the chicken in a food processor with 4 tablespoons mayonnaise and the evaporated milk. Pulse till the chicken shreds and turns into a paste. If the chicken spread feels too thick, add another tablespoon of mayonnaise.
- The consistency of the chicken spread will depend on how much you pulse it. If you pulse more, the spread will be more like a paste but if you pulse less, the chicken spread will have more texture. So process as much as you prefer.
- Take out the chicken spread and place it in a bowl. Taste and adjust seasonings if required.
- To make the sandwich, spread the chicken spread on one bread slice, and then place 4 cucumber slices on top. Top with the other bread slice, and then cut into half or triangles.
- If you don’t have a food processor, you can make the chicken mixture manually. Just shred the chicken by hand and then just roughly chop it with a knife so it gets chopped into small pieces.
- Leftover chicken is a great option for these chicken spread sandwiches - if you have some leftover grilled chicken, roast chicken or even some chicken boti from a salan for dinner. However, if you are using leftover chicken from a salan, just wash it before using so that the spices get neutralised.
- Add ½ teaspoon red chili flakes or 1 teaspoon sriracha sauce to give the chicken spread an extra kick.
- Instead of soy sauce, marinate the chicken in Nando’s peri peri sauce.
- Add vegetables - carrots or celery would be a good addition to the chicken spread mixture. Just mince them in the food processor and mix them through.
- Add herbs - you can add ½ teaspoon of dry Italian herbs or 1 teaspoon of freshly minced herbs (options include parsley or basil). You can also give a Desi twist to the chicken spread by adding coriander and green chili.
- In addition to the sliced cucumbers, add some tomatoes or a slice of cheese.