Chicken, Cheddar & Spring Onion Sandwich Spread
As many of you know I’m a big cheese fan so you won’t be surprised to know this is one of my favourites. I prefer it with mayonnaise but made this one with creme fraishe. You can use either, I’ll include each in the recipe.
This goes great with in wrap, sandwich or on an open sandwich, you can even stick this and many of my sandwich fillers in a taco shell.
You will find my roast chicken recipe here.
Ingredients
200-300g roast chicken meat shredded.
Or
2 chicken fillets boiled as per the recipe below.
Or
2 chicken fillets boiled as per the recipe below.
100g creme fraishe or 4 tbsp mayonnaise
3 spring onions, finely sliced
Handful spinach leaves, finely shredded
75 – 100g grated cheddar cheese
Instructions
1
If using breasts cook in boiling salted water with a bay leaf added until cooked through, cool then shred.
2
Place all the ingredients in a bowl and mix well.
3
Serve on your favourite bread or wrap.
Store covered in your fridge for up to 3 days.
Store covered in your fridge for up to 3 days.
Categories:ChickenDrumsticksFilletInner FilletsLunchMeatSandwich fillersSchool LunchesThighsWhole Chicken
Liam Boland - BiaMaith Chef
