Poached Chicken Preparation: 1. Place the chicken and the stock in a medium saucepan and bring to a boil. Lower the heat to very low and cover.
2. Poach the chicken for 20 minutes or until an internal temperature of 170°. Remove the pan from the heat uncover the and cool the chicken in the stock.
3. Once cooled remove chicken from the stock and dice and place in a stainless steel bowl. Strain the broth and store for future use.
Continued Preparation: 4. To the Chicken add the yogurt, mayonnaise, avocado, chives, celery, salt, pepper, and lemon juice. Mix until well incorporated then set aside.
5. Toast the 9 slices. Place the chicken salad on top of 6 slices of the toasted multigrain bread.
6. Stack three of the chicken salad toasts on top of the other three chicken salad toast, divide and top the three sandwiches the arugula and two slices of tomato, Top with the remaining three slices of toast cut in half and serve.
Shop Ingredients
Directions
Poached Chicken Preparation: 1. Place the chicken and the stock in a medium saucepan and bring to a boil. Lower the heat to very low and cover.
2. Poach the chicken for 20 minutes or until an internal temperature of 170°. Remove the pan from the heat uncover the and cool the chicken in the stock.
3. Once cooled remove chicken from the stock and dice and place in a stainless steel bowl. Strain the broth and store for future use.
Continued Preparation: 4. To the Chicken add the yogurt, mayonnaise, avocado, chives, celery, salt, pepper, and lemon juice. Mix until well incorporated then set aside.
5. Toast the 9 slices. Place the chicken salad on top of 6 slices of the toasted multigrain bread.
6. Stack three of the chicken salad toasts on top of the other three chicken salad toast, divide and top the three sandwiches the arugula and two slices of tomato, Top with the remaining three slices of toast cut in half and serve.