Ingredients:

  • 2 large boneless, skinless chicken breasts (about 600g / 1.3 lbs)
  • 4 cups chicken broth (950ml), or water with bouillon
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 bay leaf (optional)
  • 1 cup mayonnaise (240ml)
  • 1/4 cup dill pickle relish (60ml)
  • 1/4 cup chopped fresh dill (15g), plus extra for garnish
  • 1/4 cup finely chopped red onion (40g)
  • 2 tablespoons dill pickle juice (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • Salt to taste
  • 8 slices of your favourite bread
  • Lettuce leaves
  • Sliced tomatoes (optional)

Instructions:

  1. Poach chicken breasts in chicken broth with salt, pepper, and bay leaf until cooked through.
  2. Let the chicken cool slightly, then shred it using two forks or your fingers.
  3. In a large mixing bowl, whisk together mayonnaise, dill pickle relish, fresh dill, red onion, pickle juice, Dijon mustard, garlic powder, pepper, and salt.
  4. Add the shredded chicken to the bowl with the dressing and mix well to coat evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Spread the pickle dill chicken salad evenly onto four slices of bread. Top with lettuce leaves, sliced tomatoes (if desired), and the remaining bread slices.
  7. Slice the sandwiches in half (if desired) and serve immediately.