LEFTOVER CHICKEN & SALAD BAPS

Servings: 2

Prep Time: 8 minutes

Nutritional values per serving: (using 2 roasted chicken thighs)

calories 391, protein 22.1g, fat 16.8g (saturated 3.7g), carbs 34.7g (sugar 6.5g), sodium 2.9g

INGREDIENTS

• 2 cooked chicken thighs (or any other part of the chicken)
• 1 tbsp light mayonnaise, or to taste
• 1 tbsp Dijon mustard, or to taste
• dash of Worcester sauce
• squeeze of lemon juice
• drizzle of extra virgin olive oil
• 2 wholemeal or white baps
• 1 cup of shredded cabbage
• 1 small carrot, shredded
• thinly sliced red onion, to taste
• 2 radishes, thinly sliced
• 1 large tomato, sliced
• 6 slices of cucumber
• handful of watercress

METHOD

• Remove any bones or (optional) skin from the chicken.
• Mix the mayonnaise, Dijon mustard, Worcester sauce, lemon juice and olive oil together.
• Toss together the cabbage, carrot, onion and radish. Stir in the mayonnaise/mustard mixture.
• Halve the baps and place tomato and cucumber slices on the bottom half.
• Stuff with the cabbage mixture and add the chicken.
• Top with watercress.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food