Sweet Chili Chicken Sandwiches
with Ranch and Side Salad
Wing night flavours... in a sandwich! Sweet and sticky chili sauce smothers tender, golden chicken. Spread DIY ranch on the sandwich buns, then dunk garlicky broccoli into the rest as a dip!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
2 unit
Artisan Bun
(Contains Wheat)
1 tbsp
Garlic Puree
56 g
Spring Mix
4 tbsp
Sweet Chili Sauce
4 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
28 g
Croutons
(Contains Milk, Wheat)
56 g
Carrot, julienned
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Line a baking sheet with foil. Pat chicken dry with paper towels. Add chicken, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
Roast chicken in the middle of the oven for 10 min, then drizzle sweet chili sauce over top. Return to the middle of the oven and roast until cooked through, 4-6 min.**
Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or small pan over low heat. Add garlic puree, then season with salt and pepper. Halve buns. Spread garlic-butter onto cut sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
Add Italian dressing to a large bowl. Top with carrots and spring mix. Do not toss until ready to serve.
Toss salad to combine.Spread ranch onto top and bottom buns, then stack with some salad and chicken. Spoon over any remaining sauce from the baking sheet. Close with top buns. Divide sandwiches and remaining salad between plates.Top salad with croutons.
