SHIFT Grub
Chicken salad sandwich
Chicken salad sandwich. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 100g cooked chicken breast
- 80g wholemeal bread
- 20g salad leaves
- 15g light mayonnaise
Equipment
- plate
- knife
- fork
- chopping-board
- kitchen-scales
Method
- Use chilled, already-cooked chicken breast and two slices of bread weighing 80g in total. Wash and dry the leaves unless labelled ready washed.
- Spread the measured mayonnaise on the bread, add the chicken and leaves, and close the sandwich. Serve any filling that will not fit alongside; all listed ingredients count in the portion.
Estimated nutrition
| Energy | 367 kcal |
|---|---|
| Protein | 39.9 g |
| Carbohydrate | 35.1 g |
| Fat | 8.4 g |
| Fibre | 5.9 g |
| Saturates | Not available |
CoFID 2021 ingredient-level estimate; exact recipe and evidence independently AI reviewed. Household portions, brands and measurements vary.
Allergens and product labels
- gluten
- egg
- mustard
Food safety and storage
- Check every bought ingredient label for allergens and use-by dates. These recipes do not guarantee allergy suitability.
- Use clean hands, utensils and surfaces. Keep chilled ready-to-eat ingredients refrigerated until assembly.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of assembly or any earlier ingredient use-by or after-opening deadline; keep chilled until eating. If using home-cooked chicken, it must have been cooled and refrigerated within 2 hours of cooking and used within 48 hours of original cooking; assembling this meal does not restart that clock.