TIP: You could swap out the schnitzels with Ingham’s chicken tenders, if you prefer.
Ingredients
400g box frozen Ingham’s four Chicken Breast Schnitzels
1/2 cup mango chutney
1 long green chilli, roughly chopped, plus extra sliced to serve
2 green onions, roughly chopped, plus extra sliced to serve
2 cloves garlic, crushed
1 cup baby spinach leaves
1/4 cup mint leaves, plus extra small leaves to serve
2 tbsp extra virgin olive oil
1 avocado, roughly chopped
4 naan breads, warmed
Greek-style yoghurt, to serve
Method
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Cook chicken schnitzels following packet instructions.
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Meanwhile, in a small food processor combine chutney, chilli, onion, garlic, spinach, mint, and oil. Pulse until finely chopped. Add avocado. Pulse again until a dip consistency. Season.
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Spread a little dip onto naan breads and top with sliced chicken schnitzel. Drizzle with a little yoghurt and serve with extra chilli, onion, mint and remaining dip.