Chicken & Carrot Salad Baps…for kids lunch

Hi everyone, here is as promised my recipe from The Weekend Chef for all those healthy kids out there. These are so easy to make and delicious, the kids can get hands on with you with preparing them

Enjoy and have a great weekend

Chicken Carrot Baps

Chicken and Carrot salad Baps

Recipes form Catherine Fulvio’s “The Weekend Chef” book

 

1 tbsp. extra virgin olive oil, plus extra for frying

1 tsp ground cumin

1 tsp chopped fresh rosemary

2 chicken fillets, sliced into strips

Salt and freshly ground black pepper

 

For the salad:

2 medium carrots, peeled and sliced into ribbons

½ cucumber, peeled and sliced into ribbons

¼ tsp caraway seeds, toasted and crushed (optional)

Juice of 1 lemon (reserve a little to drizzle over the avocado, as this prevents it from browning)

4 tbsp. extra virgin olive oil

1 tsp honey

Salt and freshly ground black pepper

 

To serve:

1 ripe avocado, peeled, stone removed, thinly sliced and drizzled with lemon juice

4 bap rolls, sliced in half and toasted

75g rocket or any of your favourite salad leaves

Sour cream (optional)

To prepare the salad, place the carrot and cucumber ribbons into a bowl and add the caraway seeds. Whisk the lemon juice, oil and honey together and add in some salt and pepper. Pour over the salad and mix well.

Mix the oil, cumin and rosemary together and brush over the chicken, then season with salt and pepper. Allow to marinate for about 15 minutes. Heat some oil in a large frying pan or chargrill

pan over a medium heat. Add the chicken strips and cook for 2–3 minutes on each side, depending on their size, until cooked through. Remove the chicken from the pan and set aside.

Arrange a few avocado slices in the bap rolls. Pack the chicken strips on top along with the carrot, cucumber salad and rocket leaves. Drizzle over a little sour cream if you are using it.

 

 

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One thought on “Chicken & Carrot Salad Baps…for kids lunch

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