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Ingredients
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2 tablespoons lime juice
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1 tablespoon lemongrass paste
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1 1/2 teaspoons fish sauce
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2 garlic cloves, crushed
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650g chicken thigh fillets, trimmed
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2 tablespoons white wine vinegar
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1 1/2 teaspoons caster sugar
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2 French shallots, peeled, halved, thinly sliced
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2 small carrots, peeled, grated
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1 Lebanese cucumber, seeded, cut into matchsticks
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4 x 15cm-pieces French breadstick (baguette), split
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65g (1/4 cup) whole-egg mayonnaise
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1/4 teaspoon finely grated lime rind
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1 teaspoon lime juice
Method
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1Combine lime juice, lemongrass, fish sauce and garlic in a dish. Season with pepper. Add the chicken and turn to coat. Cover and place in fridge for 10 minutes to marinate.
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2Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in carrot and cucumber.
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3Preheat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 10-12 minutes or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.
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4Cook bread on grill, turning, for 2 minutes or until warmed through.
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5Combine mayonnaise, lime rind and juice in a bowl. Season. Spread over bread. Fill with chicken and salad.
Source: taste.com.au
