Leftover chicken bun

for lunch after a morning at the beach

We often forget to pack snacks or lunch for the beach because we’re so caught up in getting out the door. My kids have come to associate the beach with food, and they don’t care what time of day it is or if we’ve just eaten a meal. As soon as we sit down at the beach, they all ask for food, but then it gets sandy and they don’t like to eat sandy food anyway, so it goes to waste.

This means that every time we leave the beach, we’re hungry. Eating out, even if it’s takeaway, is so expensive for five hungry mouths. The average price of a sandwich nowadays seems to be around $17 (!!!).

I remembered we had some leftover roast chicken in the fridge, but not enough to do much with. So, we bought some buns and made a sandwich at home. I make my own mayonnaise; it’s quick and I like the richness when it’s made with olive oil, but you could use store-bought.

Home-made mayo with olive oil

For 2 buns

Leftover roast chicken, 1 cup

Mayo, 2 big tbsps

Yoghurt, 2 big tbsps

Lemon, zest and juice from 1

Celery, 2 small stalks

Onion, 1/4 red or white

Parsley, small bunch

Chives, small bunch

Salt, big pinch

Pepper, to taste

Buns, 2 buttered

Lettuce, a few fresh leaves

For the mayo,

Egg yolks, 2

Salt, 1/2 tsp

Dijon mustard, 1 tsp

Lemon juice, 1 tbsp

Olive oil, 1 cup

Combine everything except the oil in a bowl and whisk until well blended. To keep the bowl sturdy while pouring in the oil, wrap a damp tea towel around its base. Ensure the oil is in a vessel that allows for easy control of the pour.

While whisking continuously, gradually add the oil in a steady, slow stream. Keep whisking. Your hand will tire, but it’s worth it. The mayonnaise will emulsify and thicken. It will keep in the fridge for a week.

For the bun,

In a bowl, combine the leftover chicken, mayonnaise, yoghurt, lemon zest and juice, a pinch of salt, and some cracked pepper. Finely chop the celery, onion, parsley, and chives and add them to the bowl. Stir everything together and then spoon a generous amount into a buttered bun. Top with a fresh leaves of lettuce and enjoy!