• PREP: n/a
  • COOK: n/a
  • SERVINGS: 2
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    INGREDIENTS

  • Boneless chicken breast  1 pc
  • Baguette 2 pcs
  • Carrot 1 no.
  • Japanese cucumber 1 no.
  • Coriander 1 bunch
  • Lime 1 no.
  • WORLDFOODS Indian Tandoori Marinade 1/2 cup
  • WORLDFOODS Cambodian Chilli Lime Salad Dressing 1/2 cup
  • Mayonaise 1 tablespoon
  • Salt & pepper (to taste)
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    PREPARATION

  1. Marinade chicken breast with WORLDFOODS Indian Tandoori Marinade. Cover with plastic wrap, chill for at least 30 minutes. Preheat oven at 160C.
  2. In the meantime, prepare the salad. Julienne carrot, slice cucumber and chop cilantro. Combine all in a bowl, squeeze in 1 lime and toss in WORLDFOODS Cambodian Chilli Lime Salad Dressing. Season with salt and pepper.
  3. Make chilli lime mayo by combining 1 tablespoon on mayonnaise with 3 tablespoons of WORLDFOODS Cambodian Chilli Lime Salad Dressing.
  4. After marinade for at least half an hour, take out the chicken breast and bake in the oven for 25 minutes.
  5. Let the chicken rest. Toast the baguette in the oven for about 2-3 minutes in the oven (preset at 160C).
  6. Slice up the chicken breast and we are ready to assemble. On the baguette, scoop the salad, top with chicken slices. Lastly, drizzle the chilli lime mayo on top.

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Chicken Tandoori Baguette

Chicken Tandoori Baguette

Ingredients

  • Boneless chicken breast  1 pc
  • Baguette 2 pcs
  • Carrot 1 no.
  • Japanese cucumber 1 no.
  • Coriander 1 bunch
  • Lime 1 no.
  • WORLDFOODS Indian Tandoori Marinade 1/2 cup
  • WORLDFOODS Cambodian Chilli Lime Salad Dressing 1/2 cup
  • Mayonaise 1 tablespoon
  • Salt & pepper (to taste)
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