Pulled Chicken Sandwich

• About 800 grams of shredded chicken
• 120 ml mayonnaise
• 1 tablespoon Dijon mustard
• 4 teaspoons The Spice Club Chicken spice mix
• Salt and pepper to taste
• 1 cup chopped celery (about 100 grams)
• ⅓ cup coarsely chopped pecans (optional)
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice (from 1 lemon)
• Arugula (about 40 grams)
• Pickles (optional)
• 8 slices of whole wheat bread or 4 pre-baked rolls

Step 1: Cook and Shred the Chicken

• Place the chicken in a large saucepan. Add enough water to completely submerge the chicken and season with salt.
• Bring the water to a boil over medium heat, then reduce the heat to low, cover and cook until the chicken is cooked through, about 10 minutes
• Remove the pan from the heat. Let the chicken rest in the cooking liquid for 3 to 5 minutes.
• Use two forks to pull the chicken into 1-inch pieces.

Step 2: Preparing Chicken Salad

• Place the shredded chicken in a large bowl.
• Add the mayonnaise, Dijon mustard and The Spice Club Chicken spice mix.
• Mix everything together well.

Step 3: Adding Ingredients

• Add the chopped celery, pecans (if using), lemon zest and lemon juice to the chicken salad.
• Stir everything together carefully so that the flavors blend well.
• Season with salt and pepper.

Step 4: Assemble Sandwich

• Place four slices of (toasted) bread on a work surface.
• Divide the chicken salad evenly among the four slices.
• Place a layer of young arugula and gherkins (optional) over the chicken salad.
• Top with the remaining bread slices to complete the sandwiches.

Step 5: Serve

• Cut the sandwiches in half diagonally.
• Serve immediately