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Get the family together with these juicy chicken subs. Served in wholemeal rolls with avocado, creamy slaw and a side of corn cobs, these subs are the perfect weekend brunch or quick and easy Sunday dinner. 20 MIN ~ serves 4

600g chicken breast fillet or tenderloins 
2 corn cobs
1 bag (400g) kale or coleslaw 
100g garlic aioli mayonnaise 
1 lime 
1 avocado 
4-pack wholemeal long bread rolls

From your pantry:
oil, salt, pepper, sweet chilli sauce 


1. Set oven to 200°C.

2. Cut chicken breast fillets into 4 schnitzels (ignore if using tenderloins). 
Heat a large frypan with oil and cook chicken for 
3-4 minutes on each side or until cooked through. 
Add 1 tbsp sweet chilli sauce towards the end. 
Set aside on a chopping board.

3. In the meantime, shuck and quarter corn cobs. 
Place in a saucepan and cover with water. 
Bring to the boil, drain and place at the table in a serving bowl.

4. Toss slaw mix with 50g garlic mayonnaise and juice from 1/2 lime. 
Season with salt and pepper to taste. 

5. Thinly slice avocado and chicken. 

6. Slice and place bread rolls in the oven for 3-4 minutes to warm.

7. Assemble subs at the table with remaining 50g mayonnaise, slaw, chicken and avocado. 
Serve with a side of corn cobs and remaining lime cut into wedges.
we believe
in local VIEW BOXES