Roast spicy chicken sandwich

Roast spicy chicken sandwich

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  • 4
  • Easy
  • 15 minutes
  • 25–35 minutes
  • Vansha Mischief White Blend 2011


  • 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

Cooking Instructions

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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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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