Episode Recipes
My Summer Sanga (Zesty Chicken with a Crunch)
COOK TIME: 30 mins
SERVES: 2 sandwiches
Jacqui Shredded chicken in a zesty yoghurt, lemon and herb sauce, piled onto sourdough with rocket and crushed salt and vinegar crisps for crunch.
Ingredients List
Zesty summer sauce
Chicken
To build
Method
- Make the sauce: blend all the sauce ingredients until smooth, creamy and vibrant green. Taste and adjust, more lemon for punch, more honey to soften. Set aside.
- Cook the chicken (pan and steam): season the breasts well. Sear in a little olive oil for 2 to 3 minutes each side until golden. Add a splash of water, cover immediately, lower the heat and steam for 6 to 8 minutes until just cooked through. Rest for a couple of minutes, then shred with two forks.
- Dress the chicken: while still warm, toss the shredded chicken with about 3 tablespoons of the sauce per breast, lightly coated, not sloppy.
- Build each sandwich: lightly toast the sourdough if you like. Spread sauce on both slices, then layer rocket, a pinch of salt, crushed crisps and the chicken. Close and press gently.
- Present one, halved, so the layers and crisps show. The second is for sharing.
Notes
Swap the basil and parsley for coriander or mint for a different profile. For a richer sauce, replace half the yoghurt with whole-egg mayonnaise.
Blue Ribbon
