| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Baguettes |
| 1 |
|
Cucumber; sliced |
| 50 |
g |
St Ivel Utterly Butterly; (2oz) |
| 350 |
g |
Cooked skinless and boneless chicken; (12oz) |
|
|
; tikka |
|
|
Salt and Freshly ground black Pepper |
| 1 |
sm |
Iceberg lettuce; freshly shredded |
| 60 |
ml |
Ready-made yogurt raita; (4tbsp) |
| 4 |
sm |
Tomatoes; wiped and sliced |
|
|
Fresh coriander and lemon slices to |
|
|
; garnish |
INSTRUCTIONS
Carefully cut the baguettes twice lengthways to make two pockets making
sure you do not cut all the way through.
Spread St Ivel Utterly Butterly evenly between the baguettes and season.
Arrange the lettuce, tomatoes, cucumber and chicken tikka between the
baguettes. Top each with a tablespoon of the raita, garnish with the
coriander and lemon and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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