Peruvian pan con pollo with salsa criolla

Ingredients

For 1 serving

• Whole wheat bread2
• Chicken breast90 g
• Red onion40 g
• Lime juiceto taste
• Cilantro3 g
• Lettuce20 g
• Chili pepper0.5
• Saltto taste

Contains: gluten,

Method

1. Bring a small pan of salted water to the boil, add the chicken breast and simmer over a low heat for 12 minutes, until no longer pink inside; drain, let it cool slightly and shred it with two forks.
2. Meanwhile, make the salsa criolla: peel the red onion and slice it very thinly, rinse it in cold water to take off its sharpness and drain well.
3. Deseed the chilli and cut it into fine strips; mix the onion and chilli with the lime juice, the torn fresh coriander and a pinch of salt and leave to stand while the chicken cooks.
4. Wash and dry the lettuce; toast the slices of wholemeal bread for 2–3 minutes, until crisp.
5. Fill the bread with the lettuce, the shredded chicken seasoned with a pinch of salt and the salsa criolla.