Tandoori chicken

Look forward to lunch with this yummy sandwich filling - a delicious mildly spiced tandoori chicken marinade along with fresh spinach leaves and crunchy flaked almonds.

Makes 1


  • 2 slices Juvela Gluten Free White or Fibre Sliced Loaf
  • Butter for spreading
  • 100g cooked chicken breast, sliced
  • 2 tsp tandoori powder
  • 1tbsp crème fraiche
  • 1tbsp mayonnaise
  • 1tbsp mango chutney
  • 1 spring onion, finely sliced
  • Handful of spinach leaves
  • 1tbsp fresh coriander
  • 1tbsp toasted flaked almonds
  • Method

    1. Combine together the tandoori powder, crème fraiche, mayo, mango chutney and spring onion and toss in the chicken to coat with the marinade.
    2. Spread a thin layer of butter over each slice of bread.
    3. Pop a small handful of spinach leaves onto one slice of bread, followed by coriander. Top with coated chicken, sprinkle on a few flaked almonds and sandwich together.