Ramadan Recipe: Chicken Sandwiches

Fashionista Sister first made these and they have proved popular at our parties and picnics. A previous version of this recipe is here, this is an improved and updated version after much testing out of different ingredients. My husband also requests these when he is picking someone up from the airport and wants something light they can eat if they are hungry.

 Ingredients:

½ kg boneless chicken (I use breast), cubed
400g mayonnaise
3 tablespoons ketchup
1 tablespoon chilli sauce (optional)
½ a cucumber, peeled, quartered and thinly sliced
1 carrot, peeled and grated
1 teaspoon black pepper
1/3 teaspoon salt
Bread of your choice

Method:
Boil the chicken in water for about 15 minutes until cooked through, check by cutting open and checking it is white all the way through. Drain chicken and break up coarsely with a potato masher or the back of a fork (I use the pestle from a small mortar and pestle set). Add the mayonnaise, ketchup, chilli sauce, pepper and salt and mix thoroughly. There is salt already in the mayo, ketchup and chilli sauce, so you only need to add a small amount or it can taste too salty. Add cucumber and carrot and mix. The consistency should be thick but dry, if it feels dry, then add a little more mayo so that it feels soft and mushy.

This should be enough for almost a whole loaf of bread. You can spread a little mayonnaise on both sides of the bread before you spoon on the mixture and spread it if you like.