Place the chicken breast in a pan of boiling water, put on the lid and remove from the heat. Leave to poach for about 20 minutes until cooked through. Leave to cool completely.
In a small bowl mix the mayonnaise with the harissa.
Drain and slice the chicken. Split the rolls in half and spread the bottom halves with some of the harissa mayonnaise. Fill with rocket leaves, chicken, basil and almonds. Top with the remaining harissa mayonnaise and serve.
These are also delicious served warm: no need to leave the chicken to cool. Heat the rolls in the oven at 200°C/180°fan/Gas 6 for 8–10 minutes or according to the pack’s instructions.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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