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LEFTOVER CHICKEN & SALAD BAPS

by | Oct 10, 2020 | Recipes | 0 comments

LEFTOVER CHICKEN & SALAD BAPS


Servings: 2

Prep Time: 8 minutes

Nutritional values per serving: (using 2 roasted chicken thighs)

calories 391, protein 22.1g, fat 16.8g (saturated 3.7g), carbs 34.7g (sugar 6.5g), sodium 2.9g


INGREDIENTS

  • 2 cooked chicken thighs (or any other part of the chicken)
  • 1 tbsp light mayonnaise, or to taste
  • 1 tbsp Dijon mustard, or to taste
  • dash of Worcester sauce
  • squeeze of lemon juice
  • drizzle of extra virgin olive oil
  • 2 wholemeal or white baps
  • 1 cup of shredded cabbage
  • 1 small carrot, shredded
  • thinly sliced red onion, to taste
  • 2 radishes, thinly sliced
  • 1 large tomato, sliced
  • 6 slices of cucumber
  • handful of watercress

METHOD

  • Remove any bones or (optional) skin from the chicken.
  • Mix the mayonnaise, Dijon mustard, Worcester sauce, lemon juice and olive oil together.
  • Toss together the cabbage, carrot, onion and radish. Stir in the mayonnaise/mustard mixture.
  • Halve the baps and place tomato and cucumber slices on the bottom half.
  • Stuff with the cabbage mixture and add the chicken.
  • Top with watercress.
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Paul WallaceABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes


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