These teriyaki-marinated chicken tenderloins are carefully served between crusty baguette slices, rolled up with avocado, cucumber, lettuce and creamy miso sauce. For that final finishing touch, drizzle with lemon for a hint of zest and sprinkle with mint for a refreshing aftertaste.
- 500 g chicken tenderloins
- ¼ cup (60 ml) teriyaki marinade
- 1 baguette, cut into quarters
- 8 inner baby cos lettuce leaves, trimmed
- 1 large avocado, sliced thinly
- 2 Lebanese cucumbers, sliced thinly into ribbons
- 1 tbsp lemon juice
- ¼ cup mint leaves
MISO AVOCADO SPREAD
- 1 medium avocado (250 g), choppe
- ¼ cup (75 g) Japanese mayonnaise
- 3 tsps white (shiro) miso
Place chicken and teriyaki marinade in a medium bowl; mix to coat chicken well.
Heat a grill plate (or grill pan) over medium heat; line with baking paper. Cook chicken for 4 mins on each side or until cooked through. Transfer to a plate; cover loosely with foil to keep warm, if serving straight away.
Make miso avocado spread. Process ingredients in a food processor until smooth; season to taste.
Meanwhile, split baguette pieces lengthways, without cutting all the way through. Spread bases with miso avocado spread; top with lettuce, avocado, chicken, cucumber and extra miso avocado spread. Drizzle with lemon juice; scatter with mint.
TIP For a spicier version, use your favourite chilli sauce instead of the teriyaki marinade. Use your favourite mayonnaise instead of Japanese mayonnaise in the miso avocado spread, if preferred. Alternatively, skip making the spread and use your favourite purchased aïoli or avocado dip.
TIP The chicken can be prepared to the end of step 2 up to 2 days in advance and refrigerated in an airtight container. Make the rolls the night before or in the morning. Add the avocado just before serving, if preferred.
TIP Wrap rolls in baking paper tied with kitchen string, plastic wrap or foil, or pack in airtight containers. Transport in cooler bags. Refrigerate until ready to serve.