This is a super recipe if you have some leftover cooked chicken or turkey and want to stir up a sensationally quick lunch.
Cooking Directions
Serves: 3-4
Shred the chicken/turkey into bite sized pieces and put in a mixing bowl.
Mix the Apricot & Ginger Chutney, crème fraîche (or natural yoghurt) and Mayonnaise together, then season.
Add the chutney mixture to the bowl of chicken and mix together gently.
Serve between two slices of sourdough bread with fresh watercress.
Ingredients
- Roughly 200g leftover cooked shredded chicken or turkey
- 4 tbsp Tracklements Apricot & Ginger Chutney
- 3 tbsp crème fraîche or Greek natural yoghurt
- 1-2 tbsp Tracklements Rich & Creamy Mayonnaise
- Sourdough bread
- salt and pepper
