Cheesy Chicken Sub
with Jalapeño Slaw & Corn Chips
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Hazelnut
- Soy
- Sulphites
- Lupin
- Sesame
Ingredients
1 packet
Slaw Mix
1 packet
Bbq Sauce
1 packet
Corn Chips
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
All-American Spice Blend
1 packet
Pickled Jalapeños
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
330 g
Chicken Tenderloins
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Almond, Eggs, Milk, Hazelnut, Soy, Sulphites, Lupin, Sesame.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Mustard Cider Dressing
Cooking Steps
• In a bowl, combine chicken, spice blend and olive oil. Season • Heat a drizzle of olive oil in frying pan over medium-high heat • Cook chicken until browned on one side, 3 mins • Turn chicken, then pour over BBQ sauce. Top with cheese. Cook until chicken is cooked through (when no longer pink inside), 3-4 mins
• Chop jalapeños (if using). Drain corn • In a large bowl, combine jalapeños, corn, mustard cider dressing and slaw mix. Season
• Slice ciabatta in half. Toast or grill to your liking. Drizzle with olive oil • Top ciabatta with slaw and chicken • Serve with corn chips, sour cream and salsa
