Coronation Chicken Sourdough Baguette
with Mango Chutney and Rocket | Serves 2
Our take on a classic. This coronation chicken sandwich, layered with mango chutney and rocket, is a quick and tasty lunchtime meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
64 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
25 grams
Korma Curry Paste
(Contains Mustard)
1 pack(s)
Cooked British Chicken Slices
20 grams
Wild Rocket
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the bread from the packaging and pop onto a baking tray.
c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
a) While the bread bakes, combine the mayo, mango chutney, korma curry paste and cooked chicken slices in a medium bowl.
b) Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways.
a) Spread the coronation chicken mixture over the base of the baguette, then arrange the rocket on top.
b) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.
Enjoy!
