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Pulled Tandoori Chicken Sandwich

Pulled Tandoori Chicken Sandwich – Recipe

Packed full of flavour and colour this sandwich is sure to be a winner. The chicken tastes best the longer it marinates, and the salad bring a delightful freshness to the dish.

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Ingredients per serve

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Pulled Chicken

Mango Chutney Mayo

To Assemble and Serve

  • Bread rolls, small wholemeal 10.0 x
  • Lettuce, cos 10.0 x
  • Tomato, raw 350.0 g
  • Lebanese cucumbers 200.0 g
  • Snow pea sprouts, to serve

Packed full of flavour and colour this sandwich is sure to be a winner. The chicken tastes best the longer it marinates, and the salad bring a delightful freshness to the dish.

...

Preparation

  1. Pulled Chicken

    • Mix oil, KNORR Patak’s Tandoori Paste and yoghurt in a large bowl until fully combined. Add chicken, cover and marinate for 2 hours or overnight.
    • Place chicken in a lined baking tray and cook in a preheated combi oven at 200 degree Celsius for 25 minutes or until chicken is cooked through. Remove and set aside to cool then shred meat with two forks. Once all the chicken is shredded place back in the baking tray and toss in juices.

  2. Mango Chutney Mayo

    • Mix KNORR Patak’s Sweet Mango Chutney and HELLMANN’S Real Mayonnaise until combined.

  3. To Assemble and Serve

    • Spread toasted rolls with mango chutney mayo, top with lettuce leaves, sliced tomato, cucumber ribbons and shredded chicken.
    • Serve garnished with snow pea sprouts if desired.
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