Chicken, Chip and Pickle Sandwich

Ingredients:

• 500g Our Cow Free Range Chicken Breast 
• Water or chicken stock (about 2L)
• 1 jar of Pickles (680g)
• 250g cream cheese spread
• 1 heaped tbsp sour cream
• 2 tbsp Greek yoghurt
• Dash of liquid from pickles
• 1 tbsp French onion soup mix
• 3 shallots
• 12 slices of bread 
• Potato chips

Cooking instructions:

1. Take the Our Cow Free Range Chicken Breast out of the fridge 30 minutes before poaching. 
2. Fill a saucepan with water (or chicken stock). Add enough liquid so the chicken breast is fully submerged, with 5cm of liquid above it. Bring to a boil. 
3. Once boiling, place the chicken in the water, cover with the lid, and bring back to a boil. 
4. Immediately remove the saucepan from the heat and set it aside for 20 minutes. 
5. Remove the chicken from the water and shred it using 2 forks. 
6. In a bowl, mix the pickles, cream cheese, sour cream, Greek yoghurt, pickle juice, French onion soup mix, and shallots. Mix in the shredded chicken. 
7. Add the mixture onto slices of bread along with some potato chips. 
8. Slice and enjoy!