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Step 1

  • Cooked roasted barbecue chicken 500.0 g

Step 2

  • Hamburger rolls or portuguese rolls 10.0 whole

Step 3

  • Fried chips 1.0 kg
  • Iceberg lettuce (torn apart or roughly chopped) 250.0 g
  1. Step 1

    • Shred the chicken.
    • Mix the shredded chicken with the Hellmann’s Tangy Mayonnaise and Knorrox Chicken Spice. Set aside.
  2. Step 2

    • Sliced in half.
    • Fry the chips and season with Robertsons Chip & Potato Seasoning.
  3. Step 3

    • Keep aside. Seasoned with robertsons chip & potato seasoning.
    • To assemble: Cut the rolls in half, take the bottom half of the roll and place the lettuce on top, then the 80 g of chicken mayo, followed by the top end of the roll. Place in a takeaway container and serve alongside a 100 g portion of seasoned fried chips. Close, label and serve as a grab-and-go option.
  4. Chef's Tip

    • Replace the chips with sweet potato fries or add a punch to the chicken mayo by adding some chopped chili or pickled Jalapeno.
  5. Hint!

    • Prepare the chicken mayonnaise before hand to make the assemble time easier and quicker.