Hot Honey Chicken Sandwich
with Pickled Cucumber | Serves 2
Take the humble chicken salad sandwich to the next level with the addition of fresh sliced chilli and a generous drizzle of hot honey for a welcome kick of heat! Keep things cool with a slathering of garlic aioli.
We’ve replaced the baby cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
½
Long Chilli
1 packet
Chicken Breast
1 sachet
All-American Spice Blend
1 sachet
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
4
Sliced Sourdough
(Contains Gluten, Milk, Soy, Wheat; May be present: Egg, Lupin, Sesame, Milk, Soy, Almond, Hazelnut. )
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
2 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel cucumber into ribbons. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Meanwhile, finely chop long chilli (if using). • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Meanwhile, to the bowl with chicken, add cornflour and toss to coat. • When oil is hot, dust off any excess flour from chicken and cook, until browned and cooked through (when it's no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt. • Meanwhile, to a small microwave-safe bowl, add chilli and the honey and microwave in 10 second bursts, until warmed through and fragrant.
• Toast or grill sliced sourdough to your liking. • Drain cucumber. • In a large bowl, combine mixed salad leaves and a drizzle of olive oil. Season to taste. • Spread sourdough bases with garlic aioli. Top with pickled cucumber, salad leaves and chicken. Drizzle over hot honey to serve. • Serve with any remaining salad. Enjoy!