2 boneless, skinless chicken breast halves, each about 6 oz.
Salt and freshly ground pepper, to taste
1/2 cup mayonnaise, plus more for serving
2 tsp. fresh lemon juice
2 celery stalks, thinly sliced
3 green onions, white portion only
20 thin slices sandwich bread
Directions:Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.
In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.
Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.
Chicken Noodle Soup
4 small Skinless Chicken Breasts, diced
2 pints boiling Water
2-3 Chicken Stock cubes
1 medium Onion, chopped
2 teaspoons Dried Parsley or handful of Fresh Parsley, chopped
2 1/3 oz. your favourite Noodles
Put the stock cubes into a med-large heavy bottomed saucepan.
Boil the kettle and pour boiled water over the stock cubes - stir well.
Add the chicken, onion and seasonings.
Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender.
Stir in the noodles, leave for 5 minutes and serve.
Enjoy and go to bed early!