Dairy-Free Chicken Tandoori Sandwich
Elevate your lunch game with this vibrant and flavorful Dairy-Free Chicken Tandoori Sandwich! Infused with aromatic tandoori spices and marinated in creamy coconut milk, this recipe offers a mouthwatering twist on the classic sandwich while being entirely dairy-free. Juicy, charred chicken breast slices are layered with crisp lettuce, ripe tomatoes, refreshing cucumber, and zesty red onion, all nestled in toasted ciabatta rolls for the perfect balance of textures. This quick and satisfying recipe, ready in just 45 minutes including prep, is ideal for busy weeknights, meal prepping, or even picnics. Serve it as is or pair it with a tangy dairy-free yogurt dip or chutney for extra flavor. Whether you're looking for a healthy lunch or dinner idea, this sandwich is sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 cup coconut milk
- 2 tablespoons tandoori masala
- 2 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces ciabatta rolls
- 4 leaves lettuce leaves
- 2 pieces sliced tomatoes
- 0.5 pieces red onion, thinly sliced
- 0.5 pieces cucumber, sliced
Instructions
In a large bowl, combine the coconut milk, tandoori masala, minced garlic, lemon juice, grated ginger, olive oil, salt, and black pepper. Mix well to form a marinade.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour or overnight for best results.
Preheat your grill or a skillet over medium-high heat.
Remove the chicken breasts from the marinade and grill them for about 6-7 minutes on each side, or until fully cooked and slightly charred. If using a skillet, adjust the heat to prevent burning.
Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.
Toast the ciabatta rolls lightly on the grill or in a toaster.
Assemble the sandwiches by layering the lettuce leaves, tomato slices, red onion slices, and cucumber slices on the bottom half of each toasted ciabatta roll.
Place the sliced chicken on top of the vegetables and close with the other half of the roll.
Serve immediately, optionally with a side of dairy-free yogurt dip or chutney.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.2 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 228 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
