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  • 1 kg Chicken breast fillet (cut into thin strips)
  • Cumin (ground) 5.0 g
  • Coriander (finely chopped) 10.0 g
  • 500 g Medium sized tomatoes (cut into cubes)
  • 400 g Cucumber (cut into cubes)
  • 100 g Onion (diced into small cubes)
  • French fries, frozen 1.0 kg
  • Oil, heated in a deep fryer to 180°C
  • Sunflower oil 80.0 ml
  • Lettuce leaves (washed and roughly chopped) 500.0 g
  • 2 Long French loaves
  1. Method:

    • Mix together Robertsons MediumRajah, Knorr Professional Aromat and ground cumin to coat the chicken. Heat oil in pan and fry chicken until cooked.
    • Combine Hellmann’s Tangy Mayonnaise and coriander. Set aside.
    • Combine salad mix (tomatoes, cucumber, lettuce, onion). Deep fry the chips until crispy and put them on a roller towel to drain any excess oil. Sprinkle with Robertsons Chip and Potato Seasoning.
    • Add the chicken dressing to the fried chicken and mix together. Cut each French loaf into 5 equal portions, then cut the bread open but not all the way through. Take a spoonful of the salad mixture and place a layer on a roll, followed by a spoonful of chicken mix, followed by deep fried chips and a squeeze of Knorr Professional Sweet Chilli Sauce. Wrap in greaseproof paper and package in a sandwich container.
  2. Chef's Tips:

    • Turn it into a veggie Gatsby by adding roasted vegetables. Instead of using French loaves, use quarter loaves and fill with same suggested fillings. Protein Tip: Replace the chicken with beef strips.