Chicken Salad Sandwich for breakfast

Making a nutritious chicken salad sandwich for breakfast offers a high-protein, flavourful alternative to traditional morning meals by using fresh, local Caribbean aromatic ingredients.

Preparing this breakfast option takes approximately 10 minutes of active preparation and 30 minutes of cooking time, yielding six substantial servings. The dish elevates morning nutrition through lean chicken breasts seasoned with authentic green herbs, pimento peppers, and sharp cheddar cheese.

This guide outlines the exact culinary steps, measurements, and ingredient combinations required to build a satisfying breakfast spread. This specific approach balances traditional Trinidadian food prep with everyday convenience, showcasing how leftover or freshly pan-sear-prepared poultry seamlessly adapts to early morning routines when served on classic bakes or artisanal local breads.

Key Takeaways

Preparing a high-protein chicken salad sandwich for breakfast requires 10 minutes of prep time and 30 minutes of cooking.
Authentic Caribbean green seasonings including chadon beni, chive, and pimento peppers deliver distinct regional depth without excessive heat.
Pan-searing seasoned poultry breasts for eight minutes per side ensures moist, easily shreddable chicken meat for the filling spread.
Integrating grated cheddar cheese alongside traditional mayonnaise and yellow mustard creates a rich, cohesive binding texture.
Serving the finished savoury mixture on homemade crusty bread or warm coconut bake completes the regional morning culinary experience.

Here’s another breakfast idea for you to try. Make a tasty Chicken Salad Sandwich with your homemade bread or coconut bake using this easy recipe.

Estimated preparation time: 10 minutes

Estimated cook time: 30 minutes

Serving: 6

Making a Chicken Salad Sandwich

Ingredients

2 chicken breasts

1 lime or lemon

2 tablespoons combined green seasonings (chive, celery, parsley, chadon beni, thyme)

1 large onion

1 clove garlic

1 large tomato

1 chive

¼ cup celery

2 pimento peppers

1 scotch bonnet pepper (optional)

½ cup mayonnaise

2 tablespoons mustard

½ teaspoon salt

½ teaspoon paprika

½ teaspoon freshly ground pepper

½ pound cheddar cheese

2 tablespoons vegetable oil

Directions

Wash chicken breasts with lime or lemon juice.

Slice an opening on sides of chicken breasts, insert half of the finely chopped combined seasonings and rub the outside with remainder.

Heat oil on medium fire and pan sear chicken breasts for 8 minutes on each side.

Remove from stove and shred with a fork.

Dice onion, garlic, tomato, chive, celery and peppers, then mix in with chicken.

Grate cheese and add along with mayonnaise, mustard, salt, paprika and ground pepper.

Serve the chicken salad on homemade bread or coconut bake with lettuce and tomato.

September 2017 www.sweettntmagazine.com

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