Sarah Warsap's BBQ Chicken & Mediterranean Salad Rolls
Ingredients:
- 4 Kingsmill 50/50 rolls
- 4 medium sized skinless chicken breasts
- 12 baby plum tomatoes
- 8 roughly torn lettuce leaves
- 8 small pieces of feta cheese (80g approx)
- 2 spring onions
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of mayonnaise (I usually go for a low fat version)
- Black pepper
Time required: 20 minutes
Tear the lettuce leaves and place in a large salad bowl. Slice the
tomatoes and finely dice the spring onions before adding to the
bowl. Now chop the feta cheese into small pieces and sprinkle over
the salad. Lightly drizzle with balsamic vinegar cover and leave to
one side.
Grill the 4 chicken breasts on the centre of a hot BBQ for about
12 minutes or until the chicken is no longer pink and the juices
run clear. Make sure you turn the chicken while grilling to stop it
getting burnt!
When the chicken's cooked lay out the four rolls and spread one
side of each roll with mayonnaise. This gives the chicken a couple
of minutes to cool which is handy! Take a piece of chicken and
place it on the other half of the roll. Now place a quarter of the
salad on top of the chicken. I usually add a light sprinkling of
black pepper before placing the other half of the roll on top and
diving in!
I sometimes lightly brown the rolls by placing them on the BBQ for
a minute or so to give them a bit of crunch.
Makes 4 rolls