Mindful Sodexo 
Korean chicken on malted bloomer with kimchi slaw.
Nutrition Facts:
Calories: 449, Carbs: 39.2g, Protein: 33.3g, Fat: 17.1g, Sat. Fat: 3.3g, Fiber: 3.6g
Prep Time: 1 hour 30 minutes (including marinade) Cook time: 20 minutes Yield: 4 servings
Korean Chicken & Kimchi Sandwich
For the sandwich filling
- 4 x 115g skinless chicken fillets
- 25ml of Korean marinade
- 80g of light mayonnaise
- 8 slices of malted bloomer bread (35-40g a slice)
- 80g of cos lettuce
- 100g of plum tomatoes
For the kimchi slaw
- 40g of shredded red cabbage
- 60g of shredded white cabbage
- 5g of shredded spring onions
- Large pinch of sunflower seeds
- Pinch of fresh mint shredded
- 1 tablespoon of kimchi spice mix
- 1. For the kimchi slaw; place the red and white cabbage into a bowl and add the kimchi spice, allowing to infuse for 15 minutes.
- 2. For the sandwich filling; mix the chicken with the Korean marinade and allow to marinade for 1-2 hours.
- 3. Wash and pick the lettuce leaves and slice the tomatoes.
- 4. Remove the chicken from the marinade and cook in the oven or on a griddle.
- 5. Lay out half the bread slices.
- 6. Spread half of the mayonnaise evenly on each of the bread slices.
- 7. Top with the lettuce, tomato, shredded chicken and slaw.
- 8. Spread the remaining mayonnaise onto one side of the remaining slices and place on top of the other half.
- 9. Lightly press together, cut in half and serve.
