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 427 cal

Kilojoules 1790 kJ

Protein 41 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 17 g

Dietary fibre 8 g

Sodium 490 mg

Calcium 130 mg

Iron 2.5 mg

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.