Makes 4 rolls
4 dinner rolls
Romaine or Boston bibb lettuce
60 grams (¼ cup) avocado- based mayonnaise
2 tablespoons Greek yogurt
2 tablespoons mango chutney
1 tablespoons Madras curry powder
40 grams (¼ cup) dried apricots, diced
40 grams (¼ cup) white onion, diced
4 tablespoons toasted almonds
1 sprig tarragon, minced
150 grams (1 cup) rotisserie chicken, shredded
Preheat the oven to 180 degrees C (350 F, gas mark 4). Line a baking tray with parchment paper and spread the almonds out. Toast almonds for 5-10 minutes, until they are golden brown. Then set aside to cool.
Cut the rolls in half and toast them.
Add mayonnaise, Greek yogurt, mango chutney, curry powder, dried apricot, white onion, toasted almonds, tarragon, and rotisserie chicken to a large bowl - and gently fold together.
Add lettuce to the bottom half of the roll, and then spoon coronation chicken on top. Sandwich together with the top of the roll, and enjoy your coronation chicken sandwich with a cup of tea! (This recipe is also delicious with salmon instead of chicken).
