Shredded Chicken Sandwich

Shredded Chicken Sandwich

A classic American shredded chicken sandwich on soft bread, with a poached chicken and potato salad filling that keeps the meat juicy and comforting — a staple of homestyle lunch counters across the United States.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) boneless, skinless chicken breasts
• •300 g (10½ oz) russet potatoes, peeled and cubed
• •60 g (¼ cup) mayonnaise
• •30 g (2 tbsp) celery, finely diced
• •15 g (1 tbsp) yellow onion, finely grated
• •5 g (1 tsp) Dijon mustard
• •2 g (½ tsp) salt, plus extra for the poaching water
• •1 g (¼ tsp) black pepper, freshly ground
• •1 g (¼ tsp) paprika, optional, for color
• •30 g (2 tbsp) unsalted butter
• •120 g (¾ cup) all-purpose flour, for shaping the potato filling
• •8 g (1½ tsp) baking powder, for soft sandwich buns
• •180 g (1¼ cups) all-purpose flour, for the buns
• •120 ml (½ cup) whole milk, warm, about 38°C / 100°F
• •30 g (2 tbsp) granulated sugar, for the buns
• •1 large egg, lightly beaten, for the buns
• •8 slices soft sandwich bread, store-bought is fine; or use the homemade buns

Steps

1. 1 Place the chicken breasts in a saucepan, cover with cold water by 2 cm (¾ inch), add a generous pinch of salt, and bring to a gentle simmer. Reduce heat and poach for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Transfer to a bowl, cover, and let cool slightly.
2. 2 In the same pot, add the cubed potatoes to the simmering water and cook for 10–12 minutes, until fork-tender. Drain well and return to the hot pot for 1 minute to dry out. Pass through a potato ricer or mash very smoothly.
3. 3 Mash 60 g (¼ cup) of the warm potato with the butter, then stir in the 120 g (¾ cup) of flour, the baking powder, the milk, sugar, egg, and a pinch of salt to form a soft, slightly tacky dough. Do not knead. Cover and rest for 10 minutes.
4. 4 Divide the dough into 8 equal pieces (about 50 g each) and shape into round buns on a parchment-lined sheet. Bake at 200°C (400°F) for 12–14 minutes, until pale golden and set. Cool on a rack. (Skip this step if using store-bought bread.)
5. 5 Shred the poached chicken by hand or with two forks into bite-sized pieces. In a mixing bowl, combine the shredded chicken with the grated onion, diced celery, mayonnaise, Dijon, salt, pepper, and paprika.
6. 6 Fold the remaining mashed potato into the chicken mixture just until cohesive — the potato binds the filling and keeps it moist, which is the traditional touch in this American sandwich.
7. 7 Split the buns or bread slices and pile the shredded chicken–potato filling generously between them. Serve at room temperature, the way it is classically served at U.S. lunch counters.