Servings: 2 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
This post is inspired by a similar sandwich that I’ve tested, re-tested and tested again at my local bakery Sonoma. My verdict? The combination of lemon, tarragon and walnut is incredible. And sure, you could grill the chicken but poaching is effortless and leaves the meat tender and juicy which I think is better in a sambo (as we call them in Australia). (Main carbohydrate containing ingredients listed in bold.)
- 150 – 200g/ 5.3 – 7 oz chicken breast or thigh filet, fat trimmed
- 50g/ 1.8 oz light sour cream or crème fraiche
- 2 tablespoons fresh tarragon, finely chopped (use basil if tarragon not available)
- 1 lemon, finely zested
- 20g/ 0.7 oz toasted chopped walnuts
- 4 slices low GI seed or multigrain bread
- Salad to serve (greens, sliced tomato, cucumber etc.)
Place chicken in a small pan and cover with cold water. Bring to the boil over medium heat. Turn heat down to low and gently simmer for another 5-7 minutes.
When chicken is poached through (slice in a thick area and check flesh is no longer raw if unsure) remove from water and allow to cool for 5 minutes. Then shred chicken by tearing thin strips off and place in a bowl.
In the bowl, add sour cream, tarragon, lemon zest and walnuts and mix well. (Don’t skimp on the lemon zest!)
Spoon onto bread, add salad and serve.