Method

Marinade the chicken breasts in yogurt, paprika, cumin and coriander for a few hours, or preferably overnight. Place the marinated breasts in a roasting pan, neatly packed together to avoid them becoming dry. Roast for 30min until cooked through, and let cool.

While the chicken is cooling, make the mayonnaise. (This is my mother’s fool-proof recipe, taught to her by Phillippa Cheifitz.) Place the egg, vinegar, garlic, Dijon and sugar in a jug and blitz for a few seconds with a hand blender until combined. Slowly pour in the sunflower oil while constantly whisking until a thick mayonnaise forms.

Mix 1/4 cup of your beautiful mayonnaise with the extra 1/2 cup of yogurt to make the chicken’s sauce. Chop each breast into at least eight smaller pieces, mix it in with the mayonnaise and yogurt sauce, and place it in the fridge to cool down.

To make the coriander salsa, place the finely chopped spring onion and chilli in a bowl with the olive oil and vinegar. Roughly chop the coriander and mix it in with the rest of the ingredients in the bowl.

To assemble a fantastic sandwich, cut your Portuguese rolls in half and spread some of the leftover mayonnaise on both sides. Scoop in some Mexican chicken, and add salsa and shredded lettuce.

By Cara Brink