Name: Roast Chicken Caesar Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: ½ red onion, thinly sliced; ½ lemon, juiced; Salt and black pepper; 60g 0% fat Greek yoghurt; ½ garlic clove, finely grated; 1 tsp Dijon mustard; 70g cavolo nero or kale, stalks removed, very finely shredded; 1 tsp olive oil; 140g leftover roast chicken, skin removed, shredded; A small handful of flat-leaf parsley, chopped; 15g Parmesan, finely grated; 4 slices of bread

Method

Tap a time to start a timer.

1
Put the onion in a small bowl with half the lemon juice and a pinch of salt. Leave it for , until slightly softened.
- ½ red onion
- ½ lemon
- salt and pepper
2
Mix the yoghurt, garlic, mustard and the rest of the lemon juice in a bowl, then season with salt and pepper.
- 60g Greek yoghurt
- ½ garlic clove
- 1 tsp Dijon mustard
- ½ lemon
3
Put the cavolo nero in a large bowl with the oil and a pinch of salt. Scrunch it with your hands for , until it darkens and softens.
- 70g cavolo nero
- 1 tsp olive oil
4
Add the chicken, onion, parsley, Parmesan and dressing to the cavolo nero and mix well.
- 140g leftover roast chicken
- parsley
- 15g Parmesan
5
Pack the filling in a tub and keep it in the fridge for up to 3 days. Make each sandwich on the day, so the bread stays fresh.
- 4 slices of bread

Roast Chicken Caesar Sandwich

Ingredients

For the Filling

To Serve

Method

Calories

For Ted