Picnic Baguettes

18 ingredients
6 steps

Ingredients

  • None None FOR THE AIOLI
  • 1 bunch cilantro
  • 1 clove garlic, peeled
  • None None Pinch coarse salt
  • 1 None lime, juiced
  • 2/3 cup mayonnaise
  • None None FOR THE PICNIC BAGUETTES
  • 1 stalk lemongrass, white part finely chopped
  • 1 piece (1 inch) ginger, peeled and grated
  • 2 tsp peanut oil
  • 8 oz boneless skinless chicken breasts
  • 2 None baguettes, split
  • 1/2 cup mixed salad leaves
  • 1 None tomato, thinly sliced
  • 12 None cooked shrimp, peeled and deveined
  • 1/2 None avocado, sliced
  • 1/2 None cucumber, thinly sliced
  • None None Sweet chili sauce, to serve

Directions

  1. 1
    For the aioli, wash cilantro. Separate leaves and roots from stems. Reserve leaves. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir paste, lime juice and mayonnaise until combined.
  2. 2
    Combine lemongrass, ginger and oil in a shallow dish. Add chicken breast, turning to coat. Refrigerate 10 mins.
  3. 3
    Cook chicken in heated medium skillet on medium heat for 4-5 mins, each side, until cooked through. Cool and refrigerate until ready to use.
  4. 4
    Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Fill with salad leaves, tomato and shrimp. Drizzle with remaining aioli and top with reserved cilantro leaves.
  5. 5
    Thinly slice cooled chicken. Fill remaining baguette with avocado, cucumber and chicken. Drizzle with sweet chili sauce.
  6. 6
    Cut baguettes into chunks and secure with folded parchment paper or kitchen string. Keep refrigerated until ready to serve.

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