Mexican chicken sandwich

Serves 4

  • Whole chicken
  • 30g packet of taco mix
  • 2 tbsp veg oil
  • 2 big ciabattas
  • 4 tbsp mayonnaise
  • 1 large ripe avocado, peeled, stoned and sliced
  • 1 large tomato, sliced
  • 1 small onion, chopped
  • 4 tbsp tomato salsa

De-meat the chicken and coat evenly in taco mix. Heat the oil and fry the chicken for 3 – 4 minutes on each side until golden brown. Remove and drain on kitchen paper.

Cut the ciabattas in half and toast lightly. Spread the mayonnaise over the bread and top with the chicken, avocado, tomato onion and salsa. Top with the bread and serve with salad (not chips, it’s too filling!).

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