Full ingredients list:
4 long crusty wholemeal or wholegrain rolls
400g chicken tenderloins
2 x 300g bags Asian-style coleslaw mix
1 medium red capsicum, thinly sliced
juice of 1 lime
2 tablespoons sweet chilli sauce
1 1/2 teaspoons fish sauce
1/2 bunch coriander, leaves torn
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken for 2-3 minutes each side, or until cooked through. Remove from the heat and slice thinly.
Step 2Combine lime juice, sweet chilli sauce and fish sauce in a large bowl. Toss through the coleslaw mix and capsicum.
Step 3Slice rolls lengthways, being careful not to cut right through. Fill each roll with some salad mix, the chicken and coriander. Serve remaining salad on the side.
You can use shredded skinless BBQ chicken breast, if you prefer.
Asian-style coleslaw mix is available in major supermarkets. Discard the dressing and fried onion sachets that are supplied.
About this recipe
First published: April 2017