2 cups (340 g) shredded cooked chicken (or the meat of half a Braised Chicken)
1 ½ cups (225 g) frozen corn kernels, thawed
1 stalk celery, finely chopped
1 green onion, finely chopped
4 to 6 submarine-style soft buns
4 to 6 leaves curly lettuce
Salt and pepper
Preparation
Barbecue Sauce
In a saucepan over medium heat, cook the spices in the butter for 2 minutes. Add the remaining ingredients. Simmer for 15 minutes or until the sauce is syrupy. Let cool.
Chili Mayonnaise
Meanwhile, in a small bowl, combine both ingredients. Set aside.
Chicken
In a bowl, combine the chicken and vegetables. Stir in the barbecue sauce. Season with salt and pepper.
On a work surface, open the buns without cutting through them completely. Spread chili mayonnaise on the inside. Garnish with a lettuce leaf and top with the chicken filling.