Open face chunky chicken sandwich with crunchy toppings

Ingredients

• 2 chicken breast fillet, skins are trimmed off
• 1 long celery stalks chopped
• 1 long onion leek stem chopped
• 1 medium sized red onion, minced
• 1/2 cup mayonnaise
• 2 large gloves garlic minced
• 2 lettuce
• 1 small tomato sliced
• 1/2 cucumber chopped into small cubes
• 2 tablespoons French's potato sticks or any potato chips
• salt and pepper
• 2 tablespoons olive oil

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Preparation

• Boil the chicken fillet in 1 cup of water, with minced garlic, half of the chopped leeks, half of the chopped celeries, salt and pepper.
• When the water is reduced and almost gone, gradually add in the olive oil, and brown the chicken for a minute. Remove the fillet from the pan, then chop into chunks.
• In a deep bowl, mix 1/2 cup of mayonaise, minced red onion, the remaining leeks and celery, and the chicken chunks.
• Season with salt and pepper. Leave a few cucumber chunks for the toppings.
  
• Prepare the sandwich. Grill the bread then put on a plate. Layer with lettuce, sliced tomatoes, the chicken sandwich mix, the remaining cucumber chunks, and the French's potato sticks for added crunch.

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