3 tbsp fat-free Greek yoghurt
1 tbsp mild curry powder
4 dried apricots, chopped
1 small bunch coriander chopped
1 red chilli, chopped (optional)
juice 1 lime
100 g cooked chicken breast fillet, cut into bite-sized pieces
4 slices rye or sourdough bread
160 g pack ready-chopped mango, sliced
1 baby cos lettuce
- In a large bowl, mix the yoghurt, curry powder, apricots, coriander, chilli (if using) and half the lime juice. Add the chicken pieces and stir to coat in the sauce, seasoning to taste.
- Halve then slice the avocado and place in a shallow dish with the rest of the lime juice, tossing to coat.
- Divide the chicken mixture in 2 and spread equally over 2 slices of bread. Top with the mango slices, avocado and a couple of leaves of the lettuce. Put another slice of bread on top and wrap tightly in cling film or grease proof paper. Keep wrapped in the fridge until serving.