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Chicken rolls with lemon grass and chilli dressing
Chicken rolls with lemon grass and chilli dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious gourmet chicken baguettes, perfect for a picnic!
Ingredients:
  • 3 (about 700g) single chicken breast fillets
  • 60g baby watercress
  • 40g baby Asian greens
  • 40g snow pea sprouts, halved
  • 1 small red onion, halved, thinly sliced
  • 1 1/2 baguettes (French sticks)
  • 2 ripe tomatoes, thinly sliced crossways or cherry tomatoes, halved
  • 80ml (1/3 cup) water
  • 2 stems lemon grass, pale section only, finely chopped
  • 80g (1/3 cup) 97 per cent fat-free mayonnaise (Kraft brand)
  • 21.00 gm fresh lemon juice
  • 20.00 ml finely chopped fresh garlic chives
  • 1 fresh red birdseye chilli, finely chopped
  • 1 garlic clove, crushed
  • Pinch of salt
Instructions:
  • Prepare a 30cm-diameter bamboo steamer with the chicken. Fill a medium wok with water until it reaches a depth of 5cm and bring to a boil over high heat. Place the steamer over the wok (ensure it doesn't touch the water) and cover to cook for 10 minutes until done. Let it rest for 15 minutes before serving.
  • To create the dressing, simmer water and lemon grass in a saucepan to infuse flavors. After 10 minutes, strain the infused water into a bowl of mayonnaise, lemon juice, chives, chili, and garlic. Mix well and season with salt.
  • Shred the chicken in a bowl, then drizzle with half of the dressing and mix well. In a separate bowl, combine watercress, greens, sprouts, and onion.
  • Slice the baguette into 6 equal portions using a serrated knife. Make lengthwise cuts into each portion without cutting all the way through. Stuff with the salad mixture, top with tomato and chicken mixture, drizzle with the remaining dressing, and serve right away.

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