Chicken naan sandwich

Name: Chicken naan sandwich
Yield: 4
Ingredients: 3 pieces Chicken, larger-brined, either cooked, pre-barbecued (Main); 1 Lebanese cucumber, deseeded and cut in 1cm dice (Main); ¼ cup Mint leaves, roughly chopped; ¾ cup Yoghurt, thick; 1 pinch Salt; 4 Naan bread (Main); 1 serving Mango pickle, Indian style, store-bought, or use lime pickle

for 4 people

Tamara West

Laurie Black

Chef and food writer

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Use Laurie Black's larger-brined chicken to fill this sandwich or leftover cooked chicken to hand.

Ingredients

3 pieces

Chicken, larger-brined, either cooked, pre-barbecued (Main)

Chunky raita

1	Lebanese cucumber, deseeded and cut in 1cm dice (Main)
¼ cup	Mint leaves, roughly chopped
¾ cup	Yoghurt, thick
1 pinch	Salt

To serve

4	Naan bread (Main)
1 serving	Mango pickle, Indian style, store-bought, or use lime pickle

Directions

If chicken is already cooked, tear the meat into rough, smallish chunks. If it is not cooked, rub lightly with oil and barbecue over a medium heat for about 10 minutes each side or until cooked through. Rest hot chicken for 10 minutes, then tear as above.
Mix raita ingredients together in a small bowl.
Heat the naan on a hot grill or barbecue for about 1 minute each side, making sure you don't let them crisp up.
Spread half of each naan with pickle, add a layer of chicken meat, top with a generous spoonful or two of raita, then fold naan in half and serve immediately.