1. Heat a teaspoon of butter in the pan on med-high and brown the chicken tenderloins for 1-2 mins.
At the same time add the long buns to oven to crisp the outside
2. Continue to cook for 1 mins each side. Add the sauce to the pan and pull the tenderloins apart with a fork long ways (going with the grain of the chicken to shred it)
3. Turn the heat to high for 60 seconds to caramelise the sauce
4. Julienne the carrots, thinly slice the shallots and cut the cucumbers in battons.
5. Make your creation in this order; Lay the bed by layering the salad in and top with chicken spooning the additional sauce on top.
Optional toppers
For chilli lovers top with chilli
Controversial coriander lovers add coriander
Mad on Mayo add whole egg mayonaisse
Love everything add everything
