- 1 small chicken breast
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp rice vinegar
- ½ tsp golden caster sugar
- juice ½ lime
The same shape, but smaller than…
- ½ small carrot, peeled and grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2½cm/1in piece cucumber, deseeded and sliced
- ½ red chilli, thinly sliced into rounds
- 1 sandwich baguette
- 3-4 Little Gem lettuce leaves, washed
- 1-2 tbsp sweet chilli sauce
Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.
Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.
Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.