Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.

This Story Originally Appeared On


Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary test

1 hr 25 mins
Serves 4 or 5


Ingredient Checklist


Instructions Checklist
  • Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.

  • Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.

  • Heat grill to high (450° to 550°). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.

  • Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.

  • Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.

  • *Find at farmers' markets or Asian markets.

  • Note: Nutritional analysis is per sandwich.

Nutrition Facts

635 calories; calories from fat 45%; protein 33g; fat 32g; saturated fat 5.3g; carbohydrates 61g; fiber 1.9g; sodium 727mg; cholesterol 58mg.