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.
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.
Photo: bauersyndication.com.au