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Ingredients

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Method


Authentic spicy chicken strips marinated in a delicious peri-peri sauce and served in a mini baguette with coleslaw, lettuce leaves, and coriander.

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Preparation

  1. Method

    1. Mix the Knorr Professional Peri-Peri Marinade, Robertsons Paprika and oil together. Add to the chicken strips and allow to stand for 15 min.
    2. Heat a pan and fry the chicken strips until done. Remove and set aside to cool.
    3. Mix the coleslaw, Hellmann’s Tangy Reduced Mayonnaise, Robertsons Veggie Seasoning, coriander and red onion together until combined and set aside.
    4. To assemble: Cut the mini banquettes in half-length ways, spread each side with Hellmann’s Tangy Reduced Oil Mayonnaise, followed by the rocket/lettuce leaves, prepared coleslaw, and chicken strips.
  2. Chef’s Tip:

    1. Replace the chicken strips with plant-based strips to create a vegan subway.
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