Protein Swap | Chicken Breast Burgers
with Sweet Chili Mayo & String Pea Slaw
Cooking time
10 minutes
Servings
2/4
Calories
700 /serving
It's not just mayo, it’s mmmmayo. Blended with sweet chili sauce and a splash of rice vinegar, it’s equally yummy on toasted buns and to dress a snappy string pea slaw. In between, quick-seared chicken breasts are the tenderest burger fillers.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 300g Shredded cabbage
- 30ml Sweet chili sauce
- 30ml Mayonnaise
- 30ml Rice vinegar
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
810 mg
Total Carb
59 g
Sugars
18 g
Protein
49 g
Fibre
6 g
Preparation
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Make the chili mayo & slaw
- Meanwhile, remove the stem ends of the string peas; halve crosswise.
- In a small bowl, combine the mayo, chili sauce, a splash of the vinegar and S&P.
- In a medium bowl, combine the cabbage, string peas, 1 tbsp of the chili mayo (double for 4 portions), the remaining vinegar, a drizzle of oil and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining chili mayo, the chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
