Love a chicken burger? Then you will love these bad boys. Grilled free range chicken escalopes and a while slaw with a chipotle dressing between a Sonoma bun.
20 Minutes. Burger LOVE x
4 x 100g Australian free range escaloped chicken breasts
2 x Sonoma burger buns
4 tablespoons mayonnaise
1/4 white or red cabbage
1 chipotle pepper in adobo sauce
Preheat oven & prepare chicken
Preheat oven to 180ºC fan bake.
In a bowl combine chicken with a drizzle of olive oil, salt and pepper.
Finely slice the cabbage. Use a mandolin if you have one. Peel and grate the carrot.
Combine in a bowl.To make dressing, whisk mayonnaise together with finely diced chipotle (optional/to taste), juice of HALF the lemon and season with salt. Combine 3/4 of the dressing with the cabbage and carrot. The remainder will be for the buns.
Bring a fry pan to high heat with a drizzle of olive oil. Cook chicken for 3 minutes each side. Transfer to a plate then squeeze over juice of remaining lemon.
Cut buns in half then place in oven for 2 - 3 minutes to warm. Remove buns then spread
with remaining dressing. Place chicken onto burger then top with some slaw.
Serve burgers with a side of slaw. Enjoy immediately!
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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