Open chicken salsa burgers

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 2

Time to make: 25 mins

Ingredients

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Preheat oven to 200°C. Line a baking tray with baking paper.
Place chicken breasts and on prepared tray and cook for about 15 minutes, until cooked through. Remove from oven and set aside to cool slightly.
Meanwhile, prepare salsa. In a bowl combine tomato, capsicum, olives, red onion, vinegar and olive oil. Season with salt and pepper and mix well. Set aside.
In a medium bowl combine yoghurt and chipotle sauce. Mix well. Shred chicken breast and add to yoghurt mix. Stir gently to combine.
Top toasted bun halves with slaw, chicken yoghurt mixture and salsa. Garnish with coriander. Serve with any leftover slaw on the side.

Make it gluten free: Use gluten-free buns and check chipotle or chilli sauce is gluten free.

Double this recipe to serve 4 or make leftovers for lunch.

Calories 427cal

Kilojoules 1790kJ

Protein 41g

Total fat 11g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 17g

Dietary fibre 8g

Sodium 490mg

Calcium 130mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.