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MCL1212
Naan bread with tandoori chicken
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Ingredients
Directions
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Preheat the oven to 200 ° C. Bake the flatbreads in the oven according to the instructions and let them cool down.
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In the meantime, cut the chicken fillet into thin slices, halve them if necessary lengthwise.
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Mix the strips with the tandoori spices or curry powder.
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Heat the olive oil in a frying pan.
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Fry the chicken and sweet pepper over medium-high heat in between 6-8 minutes, stirring until brown and done. Allow to cool.
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Mix the chicken mixture in a closable bowl with mayonnaise, Greek yogurt, spring onion and some salt if necessary.
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Halve the flatbread, cut them open and fill the halves with lamb's lettuce and chicken salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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