A nutritious dinner option
INGREDIENTS
- 12 bake-at-home dinner rolls
- 1 hot roast chicken, breast meat only, skin removed
- 2 carrots, peeled
- 1 lebanese cucumber
- 1/3 cup mint leaves, chopped
- 1/3 cup coriander leaves
- Lime wedges, to serve
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 teaspoons rice wine vinegar
- 1 1/2 tablespoons sweet chilli sauce
METHOD
Step 1 Bake the rolls following packet directions. Cool.
Step 2 Meanwhile, to make the dressing, shake the fish sauce, lime juice, vinegar and sweet chilli sauce in a small screwtop jar until well combined.
Step 3 Finely shred the chicken. Halve the carrot and cucumber crossways, then cut lengthways into thin matchsticks.
Step 4 Combine the chicken, cucumber, carrot, mint and coriander in a large bowl. Drizzle over dressing and toss to combine.
Step 5 Split rolls lengthways along the top (don’t cut all the way through). Open out gently and fill with chicken mixture. Place rolls on a platter. Serve with lime wedges.
NUTRITION
1276 kj
ENERGY
11.8g
FAT TOTAL
2.9g
SATURATED FAT
1.7g
FIBRE
24.9g
PROTEIN
66mg
CHOLESTEROL
413mg
SODIUM
4.5g
CARBS (SUGAR)
24.5g
CARBS (TOTAL)
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