Honey mustard pulled chicken subs with salad, cheese & mayo
Appliance/Function:
Ingredients
Sauce
- 1 tbsp Dijon mustard
- 1 tbsp Wholegrain mustard
- 1 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsps Olive oil
Chicken
- 400 grams Chicken thighs skinless, boneless
- 2 tsps Olive oil
Rolls
- 4 Bread rolls long
Salad
- 100 grams Baby spinach
- 250 grams Asian slaw mix
- 2 tsps Apple cider vinegar
- 100 grams Cheese
To serve
- ¼ cup Mayonnaise
Instructions
Make sauce
- In a small bowl add the Dijon mustard, wholegrain mustard, honey, apple cider vinegar, and oil and season with salt.
Cook chicken
- Pat chicken dry and season with salt and pepper. Heat the oil in a frypan on medium-high heat. Add the chicken to the pan and cook for about 6-8 mins, until cooked through. Set chicken aside to cool, and reserve the pan.
Warm rolls
- Slice rolls lengthways down the middle, leaving a hinge. Microwave the rolls on a heatproof plate for 1 min, until warm.
Make honey mustard chicken
- Once the chicken has cooled slightly, pull apart using two forks or clean hands. Heat the reserved pan on medium-high heat and add the chicken and honey mustard sauce. Cook for 1-2 mins, until chicken is coated and sauce slightly reduced.
Make salad
- Roughly chop the spinach and toss with the slaw and the second measure of apple cider vinegar in a medium-sized bowl. Season to taste with salt and pepper. Grate the cheese.
To serve
- Build the subs with the salad, honey mustard pulled chicken, sprinkle with cheese, and drizzle with the mayo. Season with salt and pepper. Serve the remaining salad on the side.
Nutrition
Calories: 583kcal | Carbohydrates: 42g | Protein: 34g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 754mg | Potassium: 628mg | Fiber: 2g | Sugar: 9g | Calcium: 254mg | Iron: 13mg