Preparation Time: 5 min
Cooking Time: 10 min
1 tbsp sunflower oil
2 garlic cloves, thinly sliced, or 1 tsp ginger-garlic paste
250g boneless chicken, cubed
10-12 green chillies, finely chopped
salt, black pepper
1 Heat 1 tbsp oil in a pan, add the garlic and cook for 1 minute. Add the chicken and season with salt and pepper. Drain and shred the chicken when done.
2 Add the mayo to a large bowl and mix in the chicken. Add more salt or pepper if needed. Add the green chillies and mix.
3 Serve cold on lightly toasted whole wheat bread.
4 Refrigerate the rest of the filling and store. Can be stored for up to a week. This is an easy one-time recipe for a week of lunches.