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Roast chicken ciabatta with tarragon mayo

Roast chicken ciabatta with tarragon mayo

Sometimes a sandwich is just what you need for supper (fries on the side, of course).

5 out of 5 stars(1) Rate this recipe
Low in saturated fatHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 160g Strong Roots Oven Baked Sweet Potato Fries
  • 2 roast chicken breast fillets (about 170g in total)
  • 4 tbsp low fat mayonnaise
  • 2 tbsp fat free strained Greek yogurt
  • ½ x 20g pack tarragon, leaves picked
  • ½ lemon, juice
  • ¼ tsp ground black pepper
  • 1 pack/s 2 half ciabattas
  • 90g pack wild rocket

Method

  1. Preheat the oven to 200ºC, gas mark 6. Cook the fries according to pack instructions. Meanwhile, wrap the chicken tightly in foil, put on a separate baking tray and heat for the same time as the fries (alternatively, heat it in the microwave according to pack instructions), until piping hot throughout.

  2. While the fries and chicken are in the oven, put the mayonnaise, yogurt, tarragon, ½ of the lemon juice and the pepper in a small food processor. Whizz together, then season with salt. Warm the bread according to pack instructions.

  3. Dress the rocket with the remaining lemon juice, then slice the chicken breasts. Halve the warm ciabattas and spread the bases with most of the tarragon mayonnaise. Pile the rocket onto the bases, arrange the chicken slices over it, then put the tops on the sandwiches. Serve with the sweet potato fries and the remaining tarragon mayonnaise.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,022kJ/ 719kcals

Fat

21g

Saturated Fat

2.7g

Carbohydrates

85g

Sugars

17g

Fibre

13g

Protein

41g

Salt

1.6g

Rating details

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