Skip to content
Barbecue chicken baguette with mooli and carrot slaw recipe

Barbecue chicken baguette with mooli and carrot slaw recipe

8 ratings

The classic chicken sandwich has been given a delicious makeover – succulent chicken, lightly griddled in a sticky barbecue sauce and served in a fresh baguette. Topping with a homemade slaw, packed with peppery mooli and sweet carrot, adds texture, vibrancy and freshness. See method

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 387 calories / serving
  • Healthy


  • 4 chicken breasts, halved lengthways
  • 2 tsp vegetable oil
  • 2-3 tbsp barbecue sauce
  • 1 baguette, cut into 4 and split open
  • ¼ cucumber, cut into ribbons
  • 1 red chilli, seeded and sliced (optional)
  • coriander leaves, to garnish

For the slaw

  • 100g (3 1/2oz) mooli, finely sliced
  • 1 large carrot, finely sliced
  • 2 tbsp mayonnaise
  • 2 tsp white wine vinegar
  • 2 tbsp finely chopped chives
  • pinch sugar

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 8%
  • Sugars

    10g 11%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 35.2g Protein 40.8g Fibre 3.7g


  1. To make the slaw, combine the mooli and carrot in a medium bowl. In a jug, mix the mayonnaise, vinegar and chives with some seasoning and a pinch of sugar. Pour the dressing over the veg and mix well. Set aside.
  2. Meanwhile, heat a griddle pan. Rub the chicken with the oil and season well. Brush each piece with the barbecue sauce and griddle for 3-4 minutes on each side, or until cooked through with no pink meat remaining.
  3. To assemble the baguettes, stuff each one with a couple of chicken pieces and a few cucumber ribbons. Top with the slaw, then scatter over the chilli (if using) and coriander.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.