Chicken & veg baguette

By Faeza
07 November 2016



¦ 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 barbercued chicken, just

remove the skin and bones and shred

into pieces.