Jerk Chicken Sub by Victoria Glass
Cooking Time: 10 mins Prep time: 0 mins
200g of boneless and skinless chicken breast, cooked and shredded
2 tbsp of Encona Jamaican Jerk BBQ Sauce
2 tbsp of mayonnaise
2 white bread rolls, submarine shape
2 handfuls of mixed salad leaves
1) Stir the Encona Jamaican Jerk BBQ Sauce into the mayonnaise then toss in the chicken pieces until fully coated in the mixture.
2) Halve the avocado and remove the stone. Peel and discard the skin then cut the flesh into long slices.
3) Slice the submarine rolls in half and fill generously with the salad leaves, avocado slices and jerk chicken mixture.