Chicken Fillet Burgers
with Sweet Chili Mayo & String Pea Slaw
650 cals
10 mins
Description
It's not just mayo, it’s mmmmayo. Blended with sweet chili sauce and a splash of rice vinegar, it’s equally yummy on toasted buns and to dress a snappy string pea slaw. In between, quick-seared chicken fillets are the tenderest burger fillers.
Contains:
Barley • Eggs • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
285g Canadian-raised chicken fillets (air chilled)
300g Shredded cabbage
100g String peas (sugar snap peas or snow peas)
30ml Sweet chili sauce
30ml Rice vinegar
30ml Mayonnaise
2 Artisan hamburger buns
Nutrition
Total fat | 27g |
Saturated Fat | 4g |
Sodium | 900mg |
Total carbs | 59g |
Sugar | 18g |
Protein | 43g |
Fibres | 6g |
Recipe Instructions
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
- Chicken breasts: 6 to 8 min. per side.
- Meanwhile, remove the stem ends of the string peas; halve crosswise.
- In a small bowl, combine the mayo, chili sauce, a splash of the vinegar and S&P.
- In a medium bowl, combine the cabbage, string peas, 1 tbsp of the chili mayo (double for 4 portions), the remaining vinegar, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining chili mayo, the chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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