Recipes
Date posted: 12/06/2018
Ingredients
| KTC sunflower oil | 45g |
| Farmstead farm quality chicken breast fillet - skinless 150-180g | 450g |
| Tandoori spices | 15g |
| Rowan Glen greek style natural yogurt | 115g |
| Everyday Favourites light mayonnaise | 90g |
| Spring onion, in thin rings | 3 bunches |
| Red bell pepper, sliced | 1 |
| Lettuce | 12 leaves |
| Large slices of corn bread | 12 slices |
| Freshly ground pepper | to taste |
Method
- Heat the oil in a wok and fry the slices of chicken with the tandoori spices in between about 5 minutes golden brown and cooked. Allow to cool to lukewarm and then spoon in half of Greek yogurt and mayonnaise.
- Mix the onion rings and bell peppers through them, add salt and pepper to taste.
- Stir together the remaining yogurt and mayonnaise and brush the bread slices.
- Put a leaf of lettuce on one side of the bread.
- Spoon the tandoori chicken salad on 1 side and place the other slice down with the lettuce.