Sweet Chilli Chicken Burger
with Aioli Potato Salad and Balsamic Tomato-Rocket Salad
- Barley
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
- May contain traces of allergens
With a chicken breast, sweet chilli and salad, this burger is a classic combination that you can make at home. This easy fakeaway comes with garlic aioli potato salad, delivering all the flavour of your favourite but made in your own kitchen!
Ingredients
350 grams
Salad Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Intense™ Tomato
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
12 grams
Balsamic Glaze
(Contains: Sulphites)
50 grams
Aioli
(Contains: Egg, Mustard)
48 grams
Sweet Chilli Sauce
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a full kettle. Quarter the salad potatoes (no need to peel).
c) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil on high heat.
d) Once boiling, add the potatoes, reduce the heat and simmer until just tender, 12-15 mins.
a) 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.
b) Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) 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, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
a) While everything cooks, chop the tomato into 1cm chunks.
b) Halve the burger buns.
a) In a medium salad bowl, combine the tomato, balsamic glaze and a drizzle of oil.
b) Mix in the tomatoes, season with salt and pepper and toss to coat. Set aside for later.
a) When everything's almost ready, pop the burger buns into the oven to warm through, 2-3 mins.
b) Once cooked, drain the potatoes in a colander and rinse with cold water to cool slightly, then pop them back in the saucepan.
c) Stir in the aioli. Season with salt and pepper.
a) When everything's ready, add the rocket leaves to the tomato bowl and toss to coat in the dressing.
b) Share the burger buns between serving plates. Spread the mayo (see pantry for amount) over the bun bases and the sweet chilli sauce over the lids.
c) Top with the chicken and a handful of the dressed rocket leaves.
d) Serve the tomato-rocket salad and potato salad alongside to finish.
