Chicken Crunch Pandesal

Rather than poaching a chicken breast, buy a piece of roast chicken from the grocery to make this easy merienda

Serves 8  Prep Time 15 minutes

1 1/2 tablespoons mayonnaise
1/4 cup sour cream
1 1/2 teaspoons tarragon leaves
salt, pepper, and sugar to taste
1 apple diced
1 1/4 cup diced zucchini
1 cup diced celery
1/2 cup dried cranberries
lettuce leaves
leftover roast chicken, shredded
1 pack (12 pieces) pandesal

1  In a mixing bowl, mix mayonnaise, sour cream, and tarragon. Season with salt, pepper, and sugar to taste.

2  Toss in apple, zucchini, celery, and cranberry. Combine well and keep cool in the refrigerator.

3  Slice a pandesal in half and heat in a toaster. Line the bottom with a lettuce leaf and place a spoonful of the apple-zucchini mixture. Top with shredded chicken and serve at once. Repeat with each bread.

Photography by David Hanson | Styling by Sharlene Tan

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