[F&R] Cheesy Chicken & Corn Roll
with Fries & Cherry Tomato Salad
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- Celery
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
Rocket
2
Hot Dog Bun
(Contains: Milk, Wheat, Gluten, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Snacking Tomatoes
1 tin
Sweetcorn
1 sachet
Aussie Spice Blend
1 packet
Potato Fries
200 g
Slow-Cooked Chicken Breast
(Contains: Celery;)
1 packet
Mustard Cider Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, Aussie spice blend and toss to coat. • Bake until tender and browned, 20-25 minutes.
• Drain sweet corn and slow-cooked chicken breast. • In a medium bowl, roughly shred chicken. Stir in corn and 1/2 the dill & parsley mayonnaise. Season. • Slice each hot dog bun lengthways down the middle, 3/4 of the way through.
• When 5 minutes remaining on the fries, fill buns with chicken mixture. Sprinkle over shredded cheddar cheese. • Place buns on a second lined oven tray and bake until cheese is melted, 3-4 minutes. • In a medium bowl, combine spinach, rocket & fennel mix, cherry tomatoes (slice if preferred) and mustard cider dressing. Season and toss to coat. • Divide chicken rolls, salad and cheesy fries between plates. Serve with remaining mayo.
