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Peruvian Chicken Sandwich

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Peruvian Chicken Sandwich

with herb sauce and salad

Informations supplémentaires
25 min. | 641 kcal | easy | Express, Spicy, Needs a blender | Printable version
1. Marinate the chicken In a bowl, add the spice mix, 1 tbsp. of vinegar and 2 2P | 3 3P tbsp. of olive oil. Mix well, season with salt, pepper and add the chicken. Coat well and leave to marinate until ready to cook.
2. Setup Attention hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds from the jalapeño and cut it into pieces. Zest the lime and cut it in half. Cut a few lettuce leaves to put in the sandwich and cut the rest into thin strips for the salad. Thinly slice the radishes and the cucumber.
3. Make the sauce In a blender or using an immersion blender, make a sauce with the cilantro leaves and stems, the lime zest, the lime juice, the jalapeños, to taste (caution! spicy) and the mayonnaise. Season with salt and pepper.
4. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Add the chicken pieces cook for 4-5 minutes on each side.
5. Make the salad In a bowl, combine the chopped lettuce, the cucumbers, the radishes and 2 tbsp of the sauce.
6. Plate your dish Toast the buns, if desired, garnish the buns with the lettuce leaves, the chicken and the sauce. Serve with the salad. Bon appétit!
2unitCiabatta Bread
4unitChicken Thighs
1unitRomaine Lettuce Heart(s)
1unitCilantro
1unitLebanese Cucumber(s)
1unitLime
1unitJalapeño(s)
60mlMayonnaise
8gSpice Mix (cumin powder,smoked paprika,dried oregano)
2unitRadishes
What you need Bowls, Pan, Immersion blender.
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 29g
45%
cholesterol 123mg
41%
fiber 4g
16%
protein 36g
saturated 5g
25%
sodium 820mg
34%
sugar 11g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg