Protein Swap | Seared Chicken Sandwich with Spicy Sambal Mayo
Crisp Carrot & Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
930 /serving
Say hello to your new favourite sandwich. There’s no need to travel far and wide when the craving for the handheld treat hits. You’ll snuggle seared chicken thighs into pan-toasted garlic focaccia buns, with a spread of mayo set aglow with chili-hot sambal oelek. Create a cooling effect with a layer of crisp lettuce, baby greens and carrot salad spritzed with an apple cider vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Head of lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Sambal oelek
- 100g Matchstick carrots
- 2 Garlic focaccia buns
Contains: Barley, Eggs, Rye, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
61 g
Saturated Fat
7 g
Sodium
840 mg
Total Carb
54 g
Sugars
5 g
Protein
45 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Make the sambal mayo
Meanwhile, in a small bowl, combine the mayo, sambal oelek (add ½ for medium spicy), 1 tsp of the vinegar (double for 4 portions) and S&P.
Toast the focaccia
Halve the focaccia lengthwise. In the reserved pan, heat a drizzle of oil on medium. Add the focaccia, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the salad
Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, baby greens, carrots, remaining vinegar (start with ½), 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the focaccia between your plates. Top each focaccia bottom with the sambal mayo, chicken, a spoonful of the salad and a focaccia top. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
