Wendy's Kitchen Table

INGREDIENTS

½ whole roast chicken
½ cup plain Greek yoghurt
1 small Lebanese cucumber, peeled, deseeded, finely diced
1 tablespoon shredded mint
1 clove garlic crushed
1 tablespoon lemon juice
1 teaspoon lemon zest
sea salt flakes and freshly ground black pepper
1 packet of Sharwood’s plain mini-pappadums or 2 x 75g packets of Patak’s plain Pappadums Mini Ready To Eat
3 tablespoons Sharwood’s Mango Chutney, to serve
Extra mint leaves, to serve

 

METHOD
1. Remove meat from chicken. Finely shred meat into a large bowl. Add yoghurt, cucumber, garlic, lemon juice, zest, and mint and stir to combine. Season with salt and pepper.
2. Using a very sharp knife cut pappadum rounds in half. Cook pappadums according to packet instructions. I microwaved mine on a paper towel 2 at a time for 40 seconds.
3. Put approx 40 pappadums on a serving platter. Spoon 1 tablespoon of the chicken mixture onto each pappadum. Top with chutney and an extra mint leaf. Serve.

NOTE: Compile dish just before serving, otherwise pappadum shells will go "soggy"