Ranch Chicken Sandwich
with Garlic Butter Potatoes and Creamy Ranch Slaw
- Milk
- Egg
- Mustard
- Barley
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
- May contain traces of allergens
For this comforting recipe, buttermilk ranch seasoned chicken mini fillets are pan-fried until golden and tucked into toasted buns, with creamy mayo and a crisp red cabbage and rocket slaw dressed in tangy ranch yoghurt.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
British Chicken Breasts
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
45 grams
Low Fat Natural Yoghurt
(Contains: Milk)
120 grams
Pre-Cut Red Cabbage
1 unit(s)
Garlic Clove
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Boil a full kettle. Quarter the salad potatoes (no need to peel).
Pour the boiled water into a medium saucepan with ½ tsp salt and bring back to the boil on high heat.
Once boiling, add the potatoes, lower the heat and simmer until just tender, 12-15 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop the chicken onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
While the chicken fries, in a large bowl, combine the ranch dressing with the yoghurt.
Season with salt and pepper, drizzle with olive oil and mix well.
Add the red cabbage to the bowl and toss to coat. Set aside for later.
Peel and grate the garlic (or use a garlic press).
If you don’t have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.
Halve the burger buns.
If you’re using the toaster, toast the burger buns in your toaster until golden. If you’re using the oven, pop them into the oven to warm through, 2-3 mins.
Once cooked, drain the potatoes in a colander and pop them back in the pan on medium heat.
Add the butter (see pantry for amount) and garlic. Gently toss and heat until the butter is melted and the garlic is fragrant, 1-2 mins.
Season with salt and pepper and mix until everything’s coated.
When everything’s ready, add the rocket to the slaw and toss to coat. Add a drizzle of oil if it looks a little dry.
When everything’s ready, share the toasted burger buns between your plates.
Top the bun bases with a handful of the ranch dressed salad and the chicken. Spoon some mayo (see pantry for amount) on the lids and sandwich shut.
Serve the garlic & herb potatoes and remaining ranch salad on the side to finish.
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