1 jar of Coconut Cashew Korma Simmer Sauce
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
1/4 cup loosely packed mint leaves
4 tablespoons Mango Chutney
Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.
To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.
Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.
Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.