Poached Chicken Sandwich with Lemon-Caper Mayo

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Tender chicken breasts with a deliciously tangy dressing make a great sandwich that requires little cleanup. You can poach the chicken up to two days ahead; just remember to cool it completely before refrigerating.


  • 1 medium lemon
    juiced (use 1 1/2 tablespoon), divided
  • 4 piece(s) chicken, breast, boneless, skinless
    (6 ounces each)
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 1/4 cup(s) mayonnaise
  • 1 tablespoon capers
    drained, rinsed, and roughly chopped
  • 8 slice(s) bread, 100% whole-grain
    lightly toasted
  • 4 leaves lettuce


  • 1

    Bring 4 cups water and 1 tablespoon of the lemon juice to a simmer in a large, high-sided saucepan. Season chicken with salt and pepper, add to water, and simmer, covered, 10 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Remove to a plate and cool at room temperature, 5 minutes.

  • 2

    While chicken is cooking, mix together mayonnaise, remaining 1 1/2 teaspoons lemon juice, and capers. Season to taste with pepper.

  • 3

    Make each sandwich with 2 bread slices, 1 chicken breast (sliced in half lengthwise, if easier to manage), 1 tablespoon mayonnaise, and 1 lettuce leaf. Slice in half and serve.

Nutritional Information Amount Per Serving
  • Calories420
  • Total Fat15g
  • Saturated Fat2.5g
  • Sodium540mg
  • Carbohydrates25g
  • Dietary Fiber3g
  • Protein45g
  • Cholesterol-
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