Green Goddess sandwich with Cajun chicken – a creamy, crunchy and truly delicious sandwich, packed with flavour.
The juicy chicken is seasoned with Cajun spice and pan-fried until golden, then pulled apart into rough, generous pieces. Alongside it, you get a fresh and crisp Green Goddess salad with finely shredded pointed cabbage, cucumber and spring onions for plenty of crunch.
The salad is tossed in a creamy Green Goddess dressing made with avocado, spinach, herbs, lemon and parmesan, among other things. Think of it as a mild, creamy “green pesto” that ties everything together and brings plenty of flavour.
The sandwich is assembled in your favourite bread – whether that’s a good café-style roll, a panini or something home-baked – and filled with the spiced chicken, plenty of salad and a little fresh spinach.
Serve with extra Green Goddess salad on the side, and you have an easy, really good meal that works just as well for lunch as for dinner. And if you have leftovers, the salad is lovely later in the day too – with a piece of grilled meat, for instance, or as a side dish.
Green Goddess sandwich with Cajun chicken
Ingredients
- 400 g chicken breast fillets
- 1 tsp Cajun seasoning – click here for the recipe
- Salt and freshly ground black pepper
- Oil
Green Goddess salad
- 1 pointed cabbage also sold as sweetheart or hispi cabbage
- 1 cucumber
- 3 spring onions
Green Goddess dressing
- 75 g spinach
- 2 spring onions
- 1/2 pot chives or a small bunch
- 2 cloves garlic
- 1 avocado
- 1 lemon, juiced
- 40 g parmesan, finely grated
- 3 tbsp olive oil
- Salt
- Water
To assemble
- 4 sandwich rolls – click here for the recipe
- 4 slices cheese
- 1 handful spinach
Method
- Put all the dressing ingredients in a blender and blend until you have a smooth, creamy dressing. Adjust the consistency with a little water and season with salt.
- Shred the cabbage finely – it should almost be cut into small squares. Cut the cucumber into small dice and slice the spring onions. Toss everything well with the dressing and set the salad aside.
- Halve the chicken fillets horizontally (parallel to the board), so you get 2 thin, flat fillets from each piece. Season with Cajun seasoning, salt and freshly ground black pepper.
- Heat a splash of oil in a frying pan and fry the chicken until golden and cooked through. Pull the meat apart into pieces.
- Warm the sandwich rolls, ideally in a panini press, with the cheese inside – then fill them with the salad, the spiced chicken and fresh spinach. Serve with the rest of the salad on the side.
Nutrition
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