I was chatting with someone the other day and she had only ever made a chicken mayonnaise mixture for sandwiches with leftover roast chicken or bought deli chicken. It hadn’t occurred to her that you could enjoy this tender, tangy savoury filling in under 15 minutes with no leftover chicken, deli or roast, in sight.
Sometimes we just don’t realise how quick and easy something can be to make from scratch. Even mayonnaise, but that’s for another day. I prefer chicken thighs to chicken breasts as they are packed with flavour. The meat is darker as well.
By simply poaching a few chicken pieces, breasts or thighs, you can have chicken mayo on hand in minutes. I do realise that a saucepan of simmering water with white flesh floating in it isn’t the most appetising of images, but push on through and you’ll be grateful. Remove all skin first, and any extra bits of fat possibly found on the meat. Simmer gently for a few minutes until cooked. Then drain and chop the meat. Add your favourite bought mayonnaise or homemade if you prefer, and voila! I prefer the mixture cold, but if you’re adding to snackwiches, warmed pita pockets or crusty rolls fresh from the oven, warm chicken mayo will be perfect.
So there you have it. No recipe needed. Just a few simple steps:
- Remove all skin and fat from the chicken piece/s and place them in a saucepan.
- Cover with boiling water (Just boil the kettle! Who has time to wait for a pot of water to boil?) and simmer gently for a few minutes until the chicken is cooked through.
- Drain and set the meat aside. You might want to reserve the liquid stock for something else. Allow to cool.
- Chop or break the chicken up into small pieces and add a couple of tablespoons of mayonnaise. Mix well.
- Fill your sandwiches, wraps, pita pockets or layer on crackers.
Tip: Get creative and add chopped tomatoes, red onion, gherkins, sun-dried tomatoes, chives, spring onions or pesto.