Recipe by Alida Ryder
Crispy flatbread with shredded chicken and quick-pickled cucumber
Ingredients
- Quick-pickled cucumber
- 1 cucumber, ribboned with a vegetable peeler
- 125ml (½ cup) white vinegar
- 15ml (1 tbsp) sugar
- 10ml (2 tsp) salt
- Soya mayonnaise
- 45ml (3 tbsp) good quality mayonnaise
- 30ml (2 tbsp) soya sauce
- To serve
- crispy flatbread
- cooked chicken, shredded
- red chilli, thinly sliced
- fresh coriander leaves
Instructions
1
For the quick-pickled cucumber, combine all of the ingredients in a bowl and set aside for 5 minutes.
2
Combine the mayonnaise and soya sauce in a bowl, mix well and set aside.
3
When you’re ready to serve, drain the cucumber.
4
Place the cucumber and shredded chicken on top of the flatbread. Drizzle over the soya mayonnaise and garnish with red chilli and fresh coriander. Serve immediately.
