Chicken salad sandwich with herby lemon mayo
Chicken breast, skinless, raw
Calorie controlled cooking spray
Crusty white bread roll
Reduced Fat Mayonnaise
Lemon Juice, Fresh
½ teaspoons, level
3 teaspoons, e.g. parsley, tarragon and chives
- To make the mayonnaise, combine all the ingredients in a bowl, check the seasoning and set aside. Mist the chicken with the cooking spray and season.
- Preheat a griddle pan until hot. Add the chicken and cook for 8 minutes, turning occasionally, until cooked through. Allow to rest for 2–3 minutes.
- While the chicken is resting, toast the cut sides of the roll on the griddle pan. Spread the bottom half with the mayonnaise, then top with the chicken and tomato. Scatter with rocket and top with the other half of the roll. Serve immediately.