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.
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
Combine together the tandoori powder, crème fraiche, mayo, mango chutney and spring onion and toss in the chicken to coat with the marinade.
Spread a thin layer of butter over each slice of bread.
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.
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