Roast spicy chicken sandwich

• 1 Woolworths Moroccan butterflied chicken
• 1 cucumber, thinly sliced
• 50 g radishes, thinly sliced
• 4 spring onions, thinly sliced
• 1 French loaf, halved lengthways and toasted on the grill
• 2 avocados, quartered
• 1 T mint
For the Asian dressing, mix:
• 1/2 cup rice vinegar
• 1 T soya sauce
• 1/2 up canola oil
• 1 T sesame oil
• 1 T fish sauce
• 1/2 T ginger, grated
• 1 clove garlic, grated
• 1 red chilli, finely sliced
• Sea salt, to taste

Grill the chicken for 20 to 25 minutes in a covered Weber. When cooked, remove all the meat from the carcass.

Toss the cucumber, radish and spring onion in the dressing. Arrange on a slice of toasted French loaf, top with avocado and chicken. Garnish with fresh mint.

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