Ingredients:

  • 450g cooked chicken breast, shredded
  • 60g toasted pecans, roughly chopped
  • 1 large Granny Smith apple, diced
  • 2 stalks celery, finely diced
  • 30g dried cranberries
  • 15ml fresh lemon juice
  • 120g mayonnaise
  • 15g Dijon mustard
  • 10ml honey
  • 5g fresh tarragon or chives, minced
  • Salt and black pepper to taste
  • 8 slices sourdough or multigrain bread
  • 1 head Bibb or butter lettuce

Instructions:

  1. Dice the apple into 0.5 cm pieces and immediately toss with the 15ml of lemon juice. Note: This prevents browning and seasons the fruit internally.
  2. Heat a dry skillet over medium heat and toast the 60g of pecans for 3 minutes until they smell fragrant and look slightly oily.
  3. Finely dice the 2 celery stalks and mince the 5g of tarragon. Note: Smaller celery pieces ensure flavor in every bite without overwhelming the texture.
  4. In a large bowl, whisk together the 120g mayonnaise, 15g Dijon mustard, 10ml honey, salt, and pepper until the mixture is smooth and pale yellow.
  5. Add the 450g shredded chicken, cranberries, celery, and toasted pecans to the dressing bowl.
  6. Add the lemon soaked apples (and any remaining juice) to the bowl.
  7. Use a spatula to fold everything together gently until the chicken is fully coated and velvety.
  8. Toast the 8 slices of sourdough until the edges are golden and the center is firm.
  9. Place a leaf of Bibb lettuce on 4 slices of the toasted bread.
  10. Scoop a generous portion of the chicken mixture onto the lettuce, top with the remaining bread, and press down lightly to set.