Chicken and Carrot Sandwich is one healthy sandwich to make for the kids as breakfast or as a school lunch. It is an all-in one meal that has a majority of the food groups that make up a healthy diet.
You can prepare your chicken and vegetables the night before and assemble everything in the morning as quickly as possible. I always add lettuce before scooping the chicken mix on the bread so that it keeps fresh and ensures the bread doesn’t get soggy before lunch time.
If it is to be eaten immediately, you may shred the lettuce and add to the chicken or leave it out entirely…but why would you? It’s a good vegetable for the kids too. Also, you can leave out toasting or pan frying the bread.
Chicken and Carrot Sandwich Recipe
- Cooked and shredded Chicken Breast (You can use the thighs or other fleshy part)
- Carrot (shredded)
- Firm tomatoes chopped in pieces (optional)
- Spring Onions or plain Onions (optional)
- Lettuce leaves (washed and dry)
- Sliced Bread
- If your chicken is not cooked, you can boil in a little water spices and onions, then allow to cool before shredding with your hands or chop up with a knife.
- Put the chicken, carrot, tomatoes and onions in a bowl. Add some mayonnaise and mix them together.
- Toast or pan-fry the bread if you like. I personally think it tastes better but it’s your kid’s choice.
- Place bread on a flat surface, place a lettuce leaf on the bread, then spread the mayo chicken mixture and top off with another lettuce leaf. Cover with another piece of bread.
- Cut into desired shape.
Note: To maintain freshness if taking to school, it is best to wrap up the sandwich with a foil paper first before placing in the lunchbox.
Make some, take pictures and tag Mummy’s Yum on Instagram.