Halal Roasted Chicken Salad Sandwiches Recipe

About this recipe

A flavorful and satisfying roasted chicken salad sandwich, perfect for dinner. This dish combines tender chicken, crisp vegetables, and a zesty dressing, all served between slices of fresh bread.

Ingredients

• 100 g Mint Leaves
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 3 pcs Cucumber Green
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 100 g Romaine Lettuce
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Adjust the oven rack to the lower middle position and preheat the oven to 500°F. Using a sharp knife, cut the chicken breasts in half crosswise. Season with 1 teaspoon mineral rich sea salt and 1/2 teaspoon freshly ground white pepper. Arrange the chicken pieces on a roasting pan and bake for 10 minutes. Flip the pieces carefully and bake for another 10 minutes, or until the chicken is fully cooked and the juices run clear. Remove from the oven and let cool completely.
2. 2. Once the chicken has cooled, remove the skin and any bones. Slice the chicken lengthwise into thin strips.
3. 3. Cut 1 cucumber into thirds crosswise. Halve each third lengthwise, remove the seeds with a spoon, and slice into thin strips. Dice 1 red pepper into small pieces.
4. 4. In a medium-sized bowl, gently toss the sliced chicken, cucumber, red pepper, and 4 tablespoons of chopped fresh mint.
5. 5. In a small bowl, whisk together 4 tablespoons lemon juice, 2 teaspoons ground cumin, 1/2 cup mayonnaise, 1/2 teaspoon mineral rich sea salt, and 1/4 teaspoon freshly ground white pepper. Pour three-quarters of the dressing over the chicken mixture and gently mix. Taste and add more dressing if needed.
6. 6. Lay 1 romaine lettuce leaf on a plate. Top with 1 cup of the chicken salad mixture. Repeat this process to serve four portions. Serve immediately.