Lunch Coronation Chicken Sandwiches

Nutrition per serve

Ingredients

• 300g free-range chicken tenderloins
• 1pcs spring onion
• 1pcs Lebanese cucumber
• 2pcs white bread rolls
• 50g aioli mayonnaise
• 20g raisins
• 5g vadouvan curry powder
• 10ml olive oil
• 30g butter

Method

1. Step 1 — Pan-fry chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Season the chicken with salt and pepper. Cook the chicken for 3-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onion and half the cucumber. Cut the remaining cucumber into batons.
3. Step 3 — Toast bread rolls
   Halve the bread rolls through the middle. Toast the bread in a toaster or under a preheated grill until lightly toasted. Spread with 30g butter.
4. Step 4 — Slice chicken
   Thinly slice the chicken.
5. Step 5 — Make chicken filling
   Combine the chicken, spring onion, aioli, raisins and curry powder in a bowl. Taste, then season with salt and pepper.
6. Step 6 — Assemble bread rolls
   Divide the sliced cucumber and chicken filling among the bread roll bases, then sandwich with the bread roll tops. Serve with the cucumber batons.

Allergens

Milk, Gluten, Soy, Wheat, Egg, Sulphites