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.
- 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.
- 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.
- 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.
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