Thai Grilled Chicken Sandwich

cook 10 mins
  • 200 g (7 oz) mini chicken fillets
  • 1 tablespoon Thai red or green curry paste
  • 2 tablespoons natural yogurt
  • 1 tablespoon mango chutney or natural yogurt
  • 1 ciabatta bread, split lengthways
  • small handful of shredded Iceberg lettuce
  • a quarter of a sliced cucumber
  • Place the chicken fillets in a bowl with the curry paste and natural yogurt. Mix together to combine, then arrange on the rack of a foil-lined grill tray and slide under a preheated medium-hot grill. Grill for 7–8 minutes, turning once, until cooked through and lightly charred.
  • Meanwhile, spread the mango chutney or natural yogurt inside the ciabatta bread and top with the lettuce and sliced cucumber. Add the cooked chicken fillets, then cut the bread into 4 to serve.
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