Packs of cooked chicken are really expensive for the amount of chicken you get. You can buy organic, free-range chicken for the same price and there are no additives. Supermarket sandwiches such as coronation chicken are often quite unhealthy; this is a veg- and protein-packed alternative. Buy a loaf of Carpenter’s bread and cut it into thick slices and freeze for the week ahead – so much nicer than white sliced.
Makes 1 sandwich
about 100g raw or cooked leftover chicken, cut into strips or chunks
1 tsp frozen chopped ginger
2 slices of sourdough or rye bread
1 tsp Greek yoghurt
1/2 tsp garam masala or medium curry powder
3 radishes, sliced
handful of watercress, stalks removed
- Put the chicken, ginger and sultanas in a pan and cover with enough boiling water to cover. Bring to the boil, then remove from the heat and leave for 5 minutes – the chicken will cook through. Test by pulling apart the largest piece.
- Drain the chicken and sultanas and leave to cool.
- Mix together the yoghurt and curry powder then add the chicken, sultanas and radishes and stir well.
- Make a sandwich using the bread and chicken mixture and add plenty of watercress.
Curry powder and garam masala provide an anti-inflammatory mix of turmeric, chilli powder, coriander, cumin, ginger and black pepper.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.