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Ingredients

Method

  • STEP 1

    Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.

  • STEP 2

    Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.

RECIPE TIPS
ROAST A CHICKEN

Instead of using shop-bought rotisserie chicken, roast one and leave to cool before shredding. Any leftovers can be kept for two days covered in the fridge.

Recipe from Good Food magazine, August 2019

Goes well with

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