Food Network UK

Chicken Salad Rolls

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Ingredients

  • 100g shredded, cooked chicken
  • 50g 'something crunchy' (celery, apple, radish, sweet pickle Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices or a combination)
  • 'Something oniony' such as 1 spring onion or 1/4 small red onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 65ml mayonnaise or plain yoghurt
  • Salt and freshly ground black pepper
  • 2 wholemeal sub rolls

Use imperial measurements

Method

How to make Chicken Salad Rolls

Make this chicken salad the night before to let the flavours melt - in the morning, all you have to do is assemble. This is sure to be one of your kids' (and your) top 5 lunch favourites.

1) Stir chicken, the 'something crunchy', 'something oniony' and mayonnaise or yoghurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)

2) Evenly fill the sub rolls with the salad mix. Wrap in parchment or greaseproof paper. Pack in a lunch box with an ice pack and send off to school.

Cook's Note: Roasted turkey is great in these as well. Or, for adventurous eaters, make it curried: Stir 2 tsp curry powder, 20g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander and 25g sultanas into the mix.