10 mins cooking | Serves 10
Ingredients
- Coriander aioli
- 1 bunch coriander, roots removed and reserved
- 1 clove garlic, peeled
- pinch coarse salt
- juice of 1 lime
- ½ cup whole-egg mayonnaise
- Picnic baguettes
- 1 stalk lemongrass, white part finely chopped
- 3cm piece ginger, grated
- 2 teaspoon peanut oil
- 200g chicken breast fillet
- 2 half baguettes, split
- ½ cup mixed salad leaves
- 1 tomato, thinly sliced (optional)
- 12 cooked prawns, peeled
- ½ avocado, sliced
- ½ cucumber, thinly sliced
- sweet chilli sauce, to serve
Method
- To make the aioli, wash the coriander and separate leaves from stems. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir in the lime juice, then whisk in the mayonnaise.
- In a small bowl, combine the lemongrass, ginger and oil. Add the chicken breast, turning to coat. Chill 10 minutes.
- Cook chicken in a frying pan on medium for 4 to 5 minutes each side until cooked through. Cool and chill until ready to use.
- Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Then fill with mixed leaves, tomato and prawns. Drizzle remaining aioli over and top with reserved coriander leaves.
- Thinly slice the cooled chicken. Fill the remaining baguette with the avocado, cucumber and chicken. Drizzle with sweet chilli sauce.
- Cut the baguettes into chunks and secure with folded baking paper or kitchen string. Keep chilled until ready to serve.
