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.
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