Chicken & veg baguette

By Faeza
24 August 2015


¦ 2 chicken breast fillets

¦ Spice for chicken

¦ Salt and pepper to taste

¦ 30ml (2 tablespoons) sunflower oil

¦ 10ml (2 teaspoons) vinegar

¦ 5ml (1 teaspoon) sugar

¦ Juice of ½ lemon

¦ ½ carrot, peeled and grated

¦ 2 spring onions, thinly sliced

¦ ½ cucumber, deseeded and sliced

¦ 1 French baguette

¦ Lettuce leaves, washed

¦ 65ml (¼ cup) sweet chilli sauce


Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Season with salt and spice for chicken.

Heat oil in frying pan until hot. Cook chicken for 2 to 3 minutes per side, or until cooked through. Set aside to cool.

Mix together vinegar, sugar and lemon juice, stirring until the sugar is dissolved. Add carrot, spring onions and cucumber.

Split the baguette in half. Fill with lettuce leaves, top with shredded chicken. Pile on the carrot mixture and cover with the other half of the bread.

Wrap with cling wrap. Put the sweet chilli sauce in a small portable container, pour the sweet chilli sauce over the filling just before eating.

Move Tip: You can also use ready cooked barbecued chicken, just remove the skin and bones and shred into pieces.