Chicken Salpicao Sub – By Gurjyote Sethi

0
344
Gurjyote Singh Sethi,
Gurjyote Singh Sethi,

Ingredientschicken-salpicao-sub

4 Ripe Tomatoes

1 Lime

1 Small Red Onion

Extra Virgin Olive Oil

300g Cooked Chicken

2 Tablespoons Mayonnaise

75g  Greek Yoghurt

1 Handful of Black Olives

30g Raisins

2 Apples

50g Watercress

2 Italian Ciabatta (freshly baked)

Salted Chips( for garnish)

Directions:

Chop the tomatoes into a mixing in a bowl. Season with sea salt and black pepper and squeeze in half of the lime juice. Peel, finely slice and add the onion, drizzle in 1 tablespoon of oil, then mix everything well and set aside.

Shred the chicken and place a large mixing bowl. Spoon in the mayo and yoghurt, then finely grate in the lime zest, finely chop olives and add to the chicken along with the raisins.

Slice the ends off the apples and discard, finely slice into rounds. Toss with the watercress and squeeze over the remaining lime juice.

To assemble your subs, open the Ciabatta and evenly spread with the tomato salsa. Spoon over the chicken and top with the sliced apple and watercress. Top with the chips.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com