Name: Teriyaki chicken salad rolls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 grams chicken tenderloins; ¼ cup (60ml) teriyaki marinade; 1 baguette, cut into quarters; 8 inner baby cos lettuce leaves, trimmed; 1 large avocado, sliced thinly; 2 lebanese cucumbers, sliced thinly into ribbons; 1 tbsp lemon juice; ¼ cup mint leaves; Miso avocado spread; 1 medium avocado (250g), choppe; ¼ cup (75g) japanese mayonnaise; 3 tsp white (shiro) miso

Teriyaki-marinated chicken tenderloins served on a crusty baguette with avocado and lettuce and a creamy miso sauce.

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Ingredients

500 grams chicken tenderloins

¼ cup (60ml) teriyaki marinade

1 baguette, cut into quarters

8 inner baby cos lettuce leaves, trimmed

1 large avocado, sliced thinly

2 lebanese cucumbers, sliced thinly into ribbons

1 tbsp lemon juice

¼ cup mint leaves

Miso avocado spread

1 medium avocado (250g), choppe

¼ cup (75g) japanese mayonnaise

3 tsp white (shiro) miso

Method

1.Place chicken and teriyaki marinade in a medium bowl; mix to coat chicken well.

2.Heat a grill plate (or grill pan) over medium heat; line with baking paper. Cook chicken for 4 minutes on each side or until cooked through. Transfer to a plate; cover loosely with foil to keep warm, if serving straight away.

3.Make miso avocado spread. Process ingredients in a food processor until smooth; season to taste.

4.Meanwhile, split baguette pieces lengthways, without cutting all the way through. Spread bases with miso avocado spread; top with lettuce, avocado, chicken, cucumber and extra miso avocado spread. Drizzle with lemon juice; scatter with mint.

Swap it For a spicier version, use your favourite chilli sauce instead of the teriyaki marinade. Use your favourite mayonnaise instead of japanese mayonnaise in the miso avocado spread, if preferred. Alternatively, skip making the spread and use your favourite purchased aïoli or avocado dip.

Prep it The chicken can be prepared to the end of step 2 up to 2 days in advance and refrigerated in an airtight container. Make the rolls the night before or in the morning. Add the avocado just before serving, if preferred.

Take it Wrap rolls in baking paper tied with kitchen string, plastic wrap or foil, or pack in airtight containers. Transport in cooler bags. Refrigerate until ready to serve.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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