Char-grilled Piri Piri Chicken and Mango Ciabatta
Check out this Chicken and Mango Ciabatta as created by Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire.
Step 1Slice the raw chicken fillets in half lengthways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
Step 2Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
Step 3Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
Step 4Wash and dry the little gem lettuce and leave the leaves whole.
Step 5Place your char-grill or heavy bottomed frying pan on a medium heat.
Step 6Add a little rapeseed oil then carefully place the chicken into the pan.
Step 7Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
Step 8Once the chicken is cooked keep warm then gently warm the ciabatta.
Step 9Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
Step 10Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
Step 11Put the ciabatta roll top back on and serve straight away.
- 10 Country Range Ciabatta
- 5 Country Range Chicken Breast Fillets
- 25 g Country Range Piri Piri Seasoning
- 40 ml Country Range Rapeseed Oil
- 3 mangoes (fresh)
- 20 g coriander (fresh)
- 1 lime (zest and juice)
- 2 little gem lettuce
- 150 g Country Range Real Mayonnaise
- pinch salt
- pinch pepper
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