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Chicken Corn Sandwich Recipe
A chicken, bacon, corn and pesto sandwich crammed with fresh herbs and crunchy veg.
Recipe Ingredients
- ¼ cup SPAR honey
- 2 tablespoons chilli sauce
- 2 tablespoons SPAR olive oil
- 400g SPAR Select boneless skinless chicken strips
- 4 slices SPAR Tender & Tasty bacon, sliced
- 4 cups SPAR Freshline sweet corn, cooked (off the cob)
- 1 teaspoon paprika
- Salt & pepper, to taste
- 1/4 cup fresh SPAR Freshline basil, chopped
- 2 SPAR Freshline spring onions, chopped
- ½ cup SPAR Freshline red cabbage, shredded
- 4 SPAR Bakery hotdog rolls, toasted
- ½ cup SPAR Double Cream Plain yoghurt
- ¼ cup basil pesto
- 1 SPAR Freshline avocado, sliced
Recipe Method
- In a bowl, mix together the honey, chilli sauce, oil and a pinch of salt.
- Add the chicken and marinade for 10 minutes. Set aside.
- Heat a large frying pan, over medium heat, and cook the bacon until crispy.
- Stir in the corn, paprika and season with salt and pepper.
- Add the basil and spring onion. Remove from the heat and set aside to cool.
- Stir in the cabbage.
- Preheat a grill pan over a medium heat and oil the pan.
- Add the chicken and cook for 5 minutes per side
- Remove from the grill and drizzle any remaining honey mix over the chicken.
- In a separate bowl mix together the yoghurt and pesto.
- To assemble, spread the yogurt pesto mix onto the bottom of each bun. Top with chicken, corn mix and avocado.
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