Chicken Korma Sandwich with FLORA Original
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 800 | g | Wholemeal medium sliced bread toasted |
| 120 | g | FLORA Original 1kg |
| 150 | ml | KNORR PATAK'S Korma Light Ready to Use Sauce |
| 400 | g | Chicken breast, skinless cooked and sliced |
| 100 | g | Red peppers shredded |
| 100 | g | Pineapple peeled and finely sliced |
| 100 | g | Lettuce mixed leaves shredded |
| 50 | g | Grapes halved and pitted |
Preparation
Advance preparation:
Wash, dry and prepare all the fruit and salad items as required. Pre heat the grill.
Method:
1. Blend the the chicken, pineapple, red peppers with the Korma sauce.
2. Toast the bread, spread with the FLORA and evenly divide the chicken filling onto 10 slices, top with the remaining 10.
3. Cut the sandwiches as required, serve with pineapple garnish and grapes
Handy hint:
Mango slices can be used as an alternative to pineapple.
Healthy hint:
Serve with dried vegetable crisps and yoghurt dip or HELLMANN'S Light Mayonnaise for a healthy lunchtime snack option.Keep added salt to a minimum. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
