This chicken mayo sandwich is perfect for a picnic, tea party, barbecue, or even kids' lunchboxes. It has a creamy filling made with mayonnaise and a few simple ingredients that you will find in your pantry or refrigerator. Both kids and grown-ups will love it!
Keyword chicken mayo lettuce sandwich, chicken mayo sandwich, chicken salad sandwiches
Add the chicken breasts to the steel insert of your instant pot along with ½ cup water and salt or broth.
Close the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 10 minutes. After the timer beeps release pressure after 5 minutes. If using a stovetop pressure cooker, follow the same timings.
Once the pot opens, shred the chicken using two forks and let it cool down.
Making the filling
Take the mayonnaise in a bowl and add the black pepper, chilli flakes, sea salt, and grated carrot. Mix well.
Assembling the sandwich
Place a lettuce leaf on a bread slice and spread a generous amount of filling on it. Top with more lettuce and press down another bread slice on it to close the sandwich.
Repeat with the rest of the bread slices.
You can use frozen boneless chicken breasts too but increase the pressure cooking time to 12 minutes.
Instead of water for cooking the chicken, you can also use chicken broth for added flavor.
Make sure the shredded chicken is cool enough to mix with the mayonnaise.
Mix in a little butter with the mayonnaise for an even tastier sandwich.
Leftover rotisserie chicken or grilled chicken also works well in this recipe.
Go easy on the chilli flakes if making these sandwiches for kids.
If you don't have an instant pot, use a saucepan. Chop the raw chicken breasts and put them in the saucepan. Pour enough water to cover the chicken and bring to a boil on medium heat. Simmer until the chicken is tender. Finally, shred it as above.