Barbecue chicken baguette with mooli and carrot slaw recipe
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
Ingredients
- 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
- 1635kJ 387.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 35.2gProtein 40.8gFibre 3.7g
Method
- 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.
- 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.
