Picnic Baguettes - cooking recipe

Ingredients

None None FOR THE AIOLI
1 bunch cilantro
1 clove garlic, peeled
None None Pinch coarse salt
1 None lime, juiced
2/3 cup mayonnaise
None None FOR THE PICNIC BAGUETTES
1 stalk lemongrass, white part finely chopped
1 piece (1 inch) ginger, peeled and grated
2 tsp peanut oil
8 oz boneless skinless chicken breasts
2 None baguettes, split
1/2 cup mixed salad leaves
1 None tomato, thinly sliced
12 None cooked shrimp, peeled and deveined
1/2 None avocado, sliced
1/2 None cucumber, thinly sliced
None None Sweet chili sauce, to serve

Preparation

For the aioli, wash cilantro. Separate leaves and roots from stems. Reserve leaves. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir paste, lime juice and mayonnaise until combined.
Combine lemongrass, ginger and oil in a shallow dish. Add chicken breast, turning to coat. Refrigerate 10 mins.
Cook chicken in heated medium skillet on medium heat for 4-5 mins, each side, until cooked through. Cool and refrigerate until ready to use.
Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Fill with salad leaves, tomato and shrimp. Drizzle with remaining aioli and top with reserved cilantro leaves.
Thinly slice cooled chicken. Fill remaining baguette with avocado, cucumber and chicken. Drizzle with sweet chili sauce.
Cut baguettes into chunks and secure with folded parchment paper or kitchen string. Keep refrigerated until ready to serve.