Chicken sandwiches with spinach and apple salad

With harissa paste for kick, sliced apple for sweetness and crunch, and plenty of ginger and chilli for zing, you won't even notice how healthy this lunch is. Make it with rye bread for a low-GI, wheat-free lunch.

Serves: 4

Preparation time: 10 minutes

Cooking time: 5 minutes


4 chicken breasts
1 tablespoon harissa paste
2 tablespoons extra virgin olive oil
4 tablespoons rice vinegar
1 teaspoon sesame oil
3 cm piece fresh ginger
2 cloves crushed garlic
1 red, chopped chilli
1 chopped into matchsticks green apple
baby spinach leaves
sliced rye bread
fresh coriander leaves


Heat the olive oil in a pan, rub the chicken fillets with harissa paste and fry for about 5 minutes over medium to high heat until golden brown and cooked. Remove from heat. For the dressing, crush garlic, ginger and chilli in a pestle and mortar, place in a bowl with the sesame oil and rice vinegar, and adjust quantities to taste. Add the chopped apple to the dressing and mix. Place baby spinach on the bread slices, and then the apple salad and chicken fillets, and garnish with coriander leaves.

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