Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 220grams pate
- 1 large carrot, finely shredded
- 1 bunch coriander
- 1 large Lebanese cucumber, sliced
- 2 cm piece ginger, thinly sliced
- 2 spring onions, sliced diagonally
- 1 butter lettuce, leaves separated
- 2tablespoons hot chilli sauce
- 2 limes
- 3/4 cup whole egg mayonnaise
- 2 crusty half baguettes
- 3 chicken breast fillets (approx. 650g)
- 1/4 cup vegetable oil
- 1 long red chilli, deseeded, thinly sliced
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
39.5grams
Fat
56.8grams
Carbs
36.2grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Line 2 baking trays with baking paper. Cut baguettes into long thin diagonal slices and place on prepared trays. Brush both sides with oil and bake for 10 minutes or until golden and crisp. Turn and cook for 5 minutes or until golden. Transfer to a wire rack to cool.
Step 2 of 3
Cut roots from coriander and reserve leafy sprigs. Slice 1 lime. Place coriander roots, lime slices and ginger into a deep frying pan. Add chicken, cover with cold water and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Remove pan from heat and cool chicken in pan.
Step 3 of 3
To serve, combine mayonnaise, chilli sauce and juice of 1 lime in a bowl. Thinly slice cooked chicken. Arrange lettuce leaves, chicken, carrot, cucumber, onion and chilli onto a platter. Drizzle chilli mayo over chicken and sprinkle salad with coriander sprigs. Spread pâté on baguette toast. You can serve the platter with toasts on the side so that guests can select their own toppings.
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