Cilantro Chicken Sandwich

Your new favorite chicken salad sandwich combo!

My friend made some for a camping trip and I’ve been obsessed with adding cilantro to my chicken sandwiches ever since!

The filling tastes best the next day, so it really is the perfect dish to make ahead.

Rest in the refrigerator for atleast 30 minutes to let the flavors come together. I love how the flavors of the cilantro really spread out throughout the mayo after a day in the fridge. You can store it in an airtight container for up to 3-5 days. This recipe makes 2-3 sandwiches so double/triple it if you want to meal prep for the week or have a larger family.

For some added smokey flavor,

I like to boil all the water off of the chicken until it chars a little on the bottom. Keep the lid on to keep the smoke contained and use the smallest pot you can for the chicken so you can use minimal water to cover the chicken in so it doesn’t get dry cooking too long.

I like to use both the leaf and the stem of the cilantro.

The stems contain lots of flavor. Just make sure to wash well and discard the bottom inch or brown/root area. Make sure to chop the stems very fine so its not too chunky, unless you like the bite. Up to you!

Check out the video below for the process!

INGREDIENTS  

• 1 large chicken breast (about 1 lb)
• 1/4 tsp salt
• 1/8-1/4 tsp chili powder
• 1/8 tsp black pepper
• 1 bunch cilantro (leaf+stem, 1:1 ratio with chicken)
• 1/2-3/4 cup mayo
• 1 tbsp butter (softened)
• pinch of sugar (optional)
• pinch of salt (to taste)
• pinch of pepper (to taste)

INSTRUCTIONS 

Add your chicken breast to a small pot, cover with just enough water to submerge the chicken, and sprinkle on salt, chili powder, and black pepper.

Boil on high with lid off, flipping the chicken once in the middle. Boil until water dries up and chars the bottom (put on lid while charring) then take off the stove with the lid still on so the chicken can sit in the smoke for a few minutes.

Take out the chicken and let rest on cutting board. Once cool, chop the chicken into small cubes.

Wash the cilantro well then pat dry with paper towel. Mince leaves and stems finely.

Add chicken, cilantro, mayonnaise, and butter into a bowl, and mix well. Taste and season with some sugar (optional) or more salt and pepper if needed.

Let rest in the refrigerator for at least 30 minutes or overnight for best flavor. Make into sandwiches or serve as a spread when ready. Enjoy!