Farmstead chicken sandwich

12.06.2018
  • 25 minutes
  • Serves 6

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

  1. 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.
  2. Mix the onion rings and bell peppers through them, add salt and pepper to taste.
  3. Stir together the remaining yogurt and mayonnaise and brush the bread slices.
  4. Put a leaf of lettuce on one side of the bread.
  5. Spoon the tandoori chicken salad on 1 side and place the other slice down with the lettuce.

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