Spiced Hot Sauce Chicken Breast Sando
with Ranch Dressed Apple, Slaw and Baby Gem Salad
Calories
:
725 kcalProtein
:
45.6g proteinTotal
:
15 minutesDifficulty
:
EasyMedium Spice
High Protein
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Celery
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
On the table in less than 15 mins, this Spiced Sriracha Chicken Breast Sando is stuffed with spicy pan-fried chicken, a quick apple salad and tasty ranch dressing for an American style chicken sandwich.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Apple
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Sliced Carrot and Cabbage Mix
50 grams
Hot Sauce
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Energy (kJ)3032 kJ
Energy (kcal)725 kcal
Fat32.9 g
of which saturates4.4 g
Carbohydrate66.7 g
of which sugars26.6 g
Dietary Fibre6.2 g
Protein45.6 g
Salt2.2 g
Potassium144.9 mg
Calcium13.1 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the buns.
- 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 onto a board, then 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.
2
- Season the chicken with salt and pepper. Fry the chicken until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Sprinkle over the Central American style spice mix in the last min. Turn to coat the chicken in the spices.
3
- Meanwhile, reserve 2 leaves of the baby gem per person. Thinly slice the rest.
- Quarter, core and slice the apple (no need to peel). Halve the buns.
- If you're using the toaster, toast the buns in your toaster until golden. If you're using the oven, pop them into the oven, 2-3 mins.
- Add the ranch dressing, cider vinegar, half the mayo, sugar and olive oil for the dressing (see pantry for all three) to a large bowl. Season and mix.
4
- Add the apple, sliced baby gem and sliced carrot and cabbage mix to the dressing. Toss together.
- Spread the remaining mayo (see pantry) over the bun bases.
- Top the bases with the whole salad leaves and spiced chicken breasts.
- Drizzle over the hot sauce and honey (see pantry). Sandwich shut with the bun lids. Serve the ranch salad alongside.
