Date posted: 12/06/2018

Farmstead chicken sandwich

  • Serves 6
  • Timing: 25 mins
Votes: 0 Average: 0


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


  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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