Coronation Chicken Baguette
Santa Rosa suggests
Take a retro English salad, load it into a classic French baguette and get the most delicious Sunday sandwich. Ever.
|2 packets||Santa Rosa Shredded Chicken|
|200 g||Creme fraiche|
|2 Tbsp||Mango chutney|
|2 tsp||Yellow curry paste|
|2 tsp||Turmeric powder|
|½ tsp||Ground cinnamon|
|1 tsp||Cracked black pepper|
|1||Finely chopped spring onion|
|½ tsp||Tabasco sauce|
|½ cup||Almond flakes, toasted|
|1 bunch||Chopped fresh coriander|
|1||Cos lettuce, shredded|
- In a large bowl, add the mayonnaise, crème fraiche, mango chutney, yellow curry paste, turmeric powder, cinnamon, cracked pepper, spring onions, lemon juice and Tabasco. Combine well.
- Fold in the chicken, toasted flaked almonds and half the fresh coriander leaves.
- Cut the baguette in half and spread the coronation chicken mix evenly over both sides.
- Top with the shredded cos lettuce and remaining coriander before gently sandwiching the bread together. Cut into generous slices.
Top with a handful of pomegranate seeds (if in season). And for those that like it hot, serve with extra Tabasco sauce.