Step 1

Combine mayonnaise and sweet chilli sauce in a bowl, cover and refrigerate.

Step 2

Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound fillets until approximately 1 cm thick.

Step 3

Combine seasoning, oil and lemon juice in a shallow ceramic dish.

Step 4

Add chicken, turning to coat well and sprinkle with sea salt.

Step 5

Cover and refrigerate for 30 minutes.

Step 6

Preheat a barbeque plate or char-grill over medium high heat. Remove chicken from marinade.

Step 7

Cook for 4 minutes each side or until cooked through.

Step 8

Spray cut sides of rolls with olive oil spray. Toast rolls on barbeque plate or char-grill for 1 to 2 minutes or until golden.

Step 9

Place salad leaves, tomato, onion and chicken on roll bases. Top with the mayonnaise mixture. Replace roll tops and serve.