To prepare the chicken add the breasts to a pot and cover with water, add the blow my coals.

Bring to a boil and once boiling reduce heat to low and simmer on low for 30 minutes.

After 30 minutes remove the chicken from the poaching liquid and either shred with a fork or a great hack is as the chicken to a stand mix and beat or use a hand beater and shred the chicken. Set aside to cool a bit.

To prepare the dressing add the mayo, sour cream, lemon juice, blow my coals, dude ranch and white pepper to a bowl. Whisk to combine.

Take the celery and very finely dice if, as fine as you can.

Add the chopped parsley and celery to the dressing, then add the shredded chicken and mix through.

If time allows cover the chicken salad and chill in the fridge for atleast 30 minutes to let the flavours develop.

To make the sandwiches spread the bread with soft butter and then take 2 spoonfuls of the chicken mix and spread to the edges of the bread. Top with another butter sliced and cut into 1/4s or finger sandwiches. Alternatively you can cut the crusts off one slice of bread and you can roll in the same way you roll an asparagus roll.

If making sandwiches in advance make sure you cover tightly with gladwrap so they don’t dry out.