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Grilled Chicken & Slaw Baguettes
minutes Stove Top
2 tbsp plain flour
KEEN'S Traditional Curry Powder
McCormick Parsley Leaves
McCormick Adjustable Grinder Sea Salt
2 (400g) chicken breast fillets, cut into thin slices length wise
1 tbsp (20mL) olive oil
1/3 cup (80g) whole-egg mayonnaise
finely grated zest of a lime
1 tsp lime juice
1 baguette, cut into 4 and halved
2 cups (160g) finely sliced cabbage
1 carrot, grated
½ cup fresh coriander leaves
lime wedges extra, to serve
1 red chilli, thinly sliced optional
KEEN’S Curry powder, McCormick Parsley Flakes
in a low sided bowl and season well with
McCormick Sea Salt
. Brush chicken pieces with olive oil and lightly dust with seasoned flour.
Preheat a non stick frying pan over medium heat. Cook the chicken for 4–5 minutes each side or until cooked through and golden brown.
Combine mayonnaise, lime zest and juice. Spread the baguettes with mayonnaise and fill with chicken, cabbage, carrot and coriander leaves.
Serve with lime wedges and optional chilli.
For a delicious variation substitute chicken with green prawns.
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