Roast chicken and pickled cucumber sandwich spread Recipe
Roast chicken and pickled cucumber spread is a great way to use up leftover meat from Sunday broth or roast. Creamy, slightly tangy from the pickle, it’s perfect on sandwiches for breakfast or dinner. It’s a Polish take on American-style chicken salad, but with pickled cucumber instead of celery.
This spread turns simple leftover chicken into a flavourful, creamy sandwich filling with a distinctly Polish twist from the pickled cucumber.
Chef's tips
Chop the ingredients quite finely so the spread is easy to spread on bread, but avoid over-processing in a blender so it keeps some texture.
How to serve
Serve generously on rye or wholemeal bread, topped with extra chives or thin slices of fresh cucumber. It also works well as a filling for wraps or stuffed into pita pockets with lettuce.
Ingredients
- cooked or roasted chicken meat boneless, skinless, preferably breast or thigh meat - 250 g
- pickled cucumber medium-sized, finely chopped - 2 pieces
- mayonnaise - 2 tablespoons
- yogurt for a lighter version you can use more yogurt and less mayonnaise - 2 tablespoons
- mustard e.g. Sarepska or mild deli mustard - 1 teaspoon
- chives finely chopped - 2 tablespoons
- salt to taste, carefully, as the pickle is salty
- pepper to taste
Preparation
- Cut the chicken meat into smaller pieces, then chop very finely with a knife or pulse in a food processor, being careful not to turn it into a paste.
- Finely chop the pickled cucumbers. If they are very juicy, gently squeeze out the excess liquid so the spread doesn’t become too runny.
- Put the chopped meat, cucumbers, mayonnaise, yogurt, mustard and chopped chives into a bowl.
- Mix thoroughly with a spoon until everything is well combined. Season with salt and pepper to taste.
- If the spread seems too thick, add a little yogurt. If it’s too runny, add some more finely chopped meat or cucumber.
- Chill the spread in the fridge for at least 15 minutes to let the flavours meld. Serve on bread, preferably rye or wholemeal.
Storage
Pastę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przed podaniem zamieszaj, bo może puścić trochę soku z ogórka.
