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- Meat and poultry
- Popular chicken
- Chicken sandwiches
Harissa and fresh mint turn a boring chicken sandwich into a packed lunch to look forward to! Serve any which way - in a sandwich or in a wrap.
Greater London, England, UK
6 people made this
- 1 large chicken breast fillet, cooked and shredded
- 2 tablespoons plain Greek yoghurt
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon harissa, or to taste
- 4 to 6 mint leaves, chopped
- 1 spring onion, chopped
- salt and pepper to taste
MethodPrep:5min ›Ready in:5min
- Combine all ingredients and mix well. Serve in a sandwich, in a wrap or atop a green salad.
For added flavour and texture, add a handful of flaked almonds to the mixture, too.
Reviews & ratingsAverage global rating:(1)
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Chicken is low in calories and rich in protein, a macronutrient essential for repairing tissues and building muscle mass. Darker cuts like drumsticks and thighs are higher in iron, which keeps anemia at bay, and zinc, necessary for optimal immune function. This recipe makes use of a whole chicken, so no cut of meat is overlooked.
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- 1/3 cup olive oil or avocado oil mayonnaise (TRY: Primal Kitchen Mayo with Avocado Oil)
- 1 lemon, zested and juiced
- ¼ cup chopped fresh flat-leaf parsley
- 1 tbsp harrissa paste
- 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1/8 tsp sea salt
- 1 rotisserie chicken, meat removed and shredded (or about 4 cups any variety of leftover cooked and shredded chicken)
- 1 small bulb fennel, cored, chopped
- 1/3 cup halved red grapes
- 3 tbsp chopped pitted green olives
- 4 toasted whole-grain buns, for serving
- 8 leaves Boston lettuce, for serving
1. In a large bowl, whisk together mayonnaise, lemon zest and juice, parsley, harissa, pepper and salt. Stir in shredded chicken, fennel, grapes and olives.
- Lightly coat your hands with cooking spray when forming the meatballs to prevent sticking.
- Sub ground turkey for ground chicken.
- If you want to bulk up this dish a bit more, add a finely chopped carrot and a can of chickpeas to the sauce.
- Refrigerate up to 4 days. Freeze up to 6 months.
Harissa is a traditional accompaniment with Moroccan and North African food. It’s as popular to them as ketchup and mustard is to us here in the states. You can serve it with everything from eggs, burgers, couscous, soups and more. For convenience, I love Mina Harissa (affil link).
If you enjoy spicy food, we may have your new favorite sandwich with this spicy chicken biscuit sandwich! Crispy fried chicken and tangy homemade pickles are slathered with a hot and spicy pepper sauce, then packed into warm, buttery biscuits in this hearty recipe that makes a great addition to game day platters.
3. Heat oil in large skillet over medium heat. Place 4 to 5 rolls in skillet, seam side down. Fry 2 to 3 minutes turn and fry for 1 to 2 minutes until golden brown. Drain on paper towels. Repeat until all rolls are fried. Serve hot with sour cream.
Chef's note: Originally from Tunisia, harissa sauce usually is made with hot chilies, coriander, garlic, cumin, caraway and olive oil. The versatile sauce can be used as a meat rub, flavoring for soups or stews, or as a condiment for sandwiches. Harissa paste or sauce can be found in Middle Eastern or international markets.
How to Make It
Heat an 8-inch skillet over medium-high heat. Add the Moroccan seasoning, cumin, paprika, cinnamon and cardamom and cook for 2 minutes or until the spices are toasted, stirring constantly.
Stir the chicken, yellow onion, olive oil, 1 tablespoon lemon juice, toasted spices and thyme in a medium bowl. Let stand for 10 minutes.
Stir the yogurt, cucumber, red onion, dill and the remaining lemon juice in another medium bowl.
Divide the chicken mixture among the bottom roll halves. Top each with one-fourth of the arugula and 2 tablespoons yogurt mixture. Top with the top roll halves. Serve with the harissa, if desired.
(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split
Fab sandwich fillers
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Mix their favourite grated hard cheese with grated apple, chopped spring onions, a squeeze of lemon and a little mayonnaise. Delicious with wholemeal bread or rolls.
Mash up a drained and boned can of red salmon with a little tomato ketchup. Spread onto wholemeal or granary bread and sprinkle with lots of mustard and cress.
Tandoori chicken wraps
Roll chapattis or flour tortillas around a filling of ready-cooked tandoori chicken pieces, shredded lettuce and chopped tomato. Serve with dollops of bought chunky cucumber raita.
Try Marmite, grated cheddar and sliced cucumber in a crusty baguette or ciabatta roll – they’ll either love it or hate it!
Cream cheese & roasted red pepper bagels
Fill onion or regulars bagels with soft cheese and roasted peppers from a jar.
Creamy smoked mackerel
Skin and flake smoked mackerel fillets,then mix with a little mayonnaise and Greek yogurt. Spread onto thick wholemeal bread and top with crisp lettuce leaves.
Gourmet Chicken Mayo
1 cup cooked chicken, shredded
1 carrot peeled and finely grated
2 gherkins finely chopped
1 sprig fresh thyme, stem removed
- Fry the onion in a little oil until soft and translucent.
- Combine carrots, gherkins, fresh thyme and cooked chicken in a bowl.
- Add onion, mayonnaise and lemon juice.
- Mix all together and season with salt and pepper.
- Serve on bread of your choice.
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Bocadillo with Tuna, Olives, and Potatoes
The word bocadillo is Spanish, but Moroccans also use it to describe a hoagie-style sandwich that is sold as a street food and widely available in sandwich shops. The combination of tuna, potatoes, and olives is especially popular, as is a chili pepper condiment, which adds a fiery touch.
Moroccan Chicken Salad
The flavors of Morocco come together in this irresistibly delicious Moroccan Chicken Salad recipe! Perfect as a sandwich filling on served on a bed of lettuce leaves!
Thank you to Lindsay for sponsoring this post.
Moroccan food is just downright delicious. It’s considered among the most diverse cuisines in the world, the reason being that for centuries Morocco rubbed shoulders with a number of other culture influences, and they embraced those influences. Moroccan cuisine is primarily Berber-Moorish but also incorporates European influences, especially the Mediterranean.
This Moroccan chicken salad is a recipe that I developed a couple of years ago and, incorporating several authentic Moroccan ingredients and flavors, has been a family favorite ever since. While not by any means a traditional Moroccan dish, it incorporates several authentic Moroccan ingredients and flavors.
Many dishes in Morocco combine such ingredients as meat (mostly commonly chicken) with a variety of textures and flavors like crunchy nuts, sweet dried fruits, honey, harissa (a fiery Moroccan chili paste), olives and, a personal favorite, preserved lemons. That combination of ingredients is commonly found in tagines, a traditional Moroccan dish cooked in domed ceramic with the same name.
We’re going to create a fun and tasty dish that’s kind of like a tagine in the form of a chicken salad.
This Moroccan Chicken Salad is perfect as a filling for sandwiches but is also perfect to serve as an appetizer: Slice croissants into rounds, place a small piece of lettuce on them and top with a dollop of Moroccan Chicken Salad. Or, if you’re going for something lighter, low carb or gluten free, you can use Belgium endives: Remove the leaves and scoop some chicken salad into them. In both cases a small sprig of cilantro or parsley and a slice or two of black olives makes the perfect garnish.
Olives are an integral part of Moroccan cuisine and are a perfect addition to this chicken salad where they add a touch of salt and a nice earthy flavor. When it comes to choosing which olive to use for this chicken salad, you can go with a mild or stronger olive. If you like a mild olive the Lindsay California Black Olives are a great choice.
If you prefer a stronger olive, Lindsay has a another great option: Kalamata Olives, which I’ve used here. With their deep, purplish tones, Kalamata olives are rich and intensely fruity and stand up well next to bold flavors. They add a nice briney contrast to this Moroccan Chicken Salad which I just love. I’ve used both kinds of olives in this salad but particular enjoy the Kalamatas.
Whichever route you choose, the flavors and textures in this Moroccan Chicken Salad are sure to win you over!
Slice the Kalamata olives, finely mince the preserved lemon, and coarsely chop the dried apricots, slivered almonds and cilantro.
The preserved lemons contribute soooo much to the flavor of this chicken salad. If you can’t find them in your local ethnic foods store you can very easily make them yourself, which is what I do. Check out my recipe for Homemade Preserved Lemons.
Add everything to medium mixing bowl with all of the remaining ingredients except for the chicken. Stir to combine.
Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken.
Cover and refrigerate the Moroccan Chicken Salad for at least 2 hours before serving.
Enjoy as a delicious sandwich spread…
…or, as an appetizer, serve the Moroccan Chicken Salad scooped into endive leaves or on sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).