Jamie Oliver

Chicken salpicao sub

With apple, watercress, tomatoes & lime

Chicken salpicao sub

Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    509
    25%
  • Fat
    10.1g
    14%
  • Saturates
    2.6g
    13%
  • Protein
    32.2g
    64%
  • Carbs
    76.2g
    29%
  • Sugars
    20.5g
    23%
  • Salt
    1.5g
    25%
  • Fibre
    5.3g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

Ingredients

  • 300g leftover cooked free-range chicken
  • 2 tablespoons free-range mayonnaise
  • 75g fat-free Greek yoghurt
  • 1 lime
  • a handful of black olives
  • 30g raisins
  • 4 ripe tomatoes
  • 1 small red onion
  • olive oil
  • 2 eating apples, such as Braeburn
  • 50g watercress
  • 2 large subs or 4 rolls
  • optional: salted crisps
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Shred the chicken and place into a large mixing bowl. Spoon in the mayo and yoghurt and finely grate in the lime zest. Destone and finely chop the olives and add to the chicken along with the raisins.
  2. Chop the tomatoes into a mixture of sizes and place in a bowl. Season with sea salt and black pepper and squeeze in half of the lime juice.
  3. Peel, finely slice and add the onion, drizzle in a little oil, then mix everything well and set aside.
  4. Finely slice the apples into rounds, either with a mandolin (use the guard!) or a sharp knife, and toss with the watercress and the remaining lime juice.
  5. To assemble your subs, open up the rolls and evenly spread with the tomato salsa. Spoon over the chicken and top with the sliced apple and watercress.
  6. Top with the crisps (if using) and squeeze together with the roll top. If you’re using two large subs, cut them in half. Then dig in!

Tip

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Nutrition per serving
  • Calories
    509
    25%
  • Fat
    10.1g
    14%
  • Saturates
    2.6g
    13%
  • Protein
    32.2g
    64%
  • Carbs
    76.2g
    29%
  • Sugars
    20.5g
    23%
  • Salt
    1.5g
    25%
  • Fibre
    5.3g
    -

Of an adult's reference intake