CURRIED CHICKEN AND MANGO SANDWICH
PREP TIME: 15 MINS
SERVES 2 (AS A LIGHT MEAL)
2 Tbsp fat-free Greek-style natural yoghurt
1 Tbsp mild curry powder 4 dried apricots, chopped
Small bunch coriander, leaves picked, chopped
Juice 1 lime
1 small red chilli, deseeded, finely chopped (optional)
70g skinless cooked chicken, chopped (see Cook’s Tips) ½ small avocado
4 slices sourdough or rye bread ½ mango, flesh removed, sliced 1 little gem lettuce
1 Mix yoghurt, curry powder, apricot, coriander, half the lime juice and chilli, if using. Add chicken and toss to coat. Cover and put in fridge until ready to use.
2 Halve then slice avocado and place in a shallow dish with remaining lime juice. Toss to coat. 3 Spread chicken mixture evenly over 2 slices of bread. Top with mango slices, avocado and a couple of lettuce leaves. Top with another slice of bread. Serve.
COOK’S TIPS
• To cook the chicken ahead, spray with a little cooking spray and cook on a chargrill preheated on medium for 3-4 minutes each side, or until cooked through. Cool.
• To make ahead, wrap chicken sandwich tightly in plastic wrap or greaseproof paper.
Keep wrapped in the fridge until serving.
NUTRITION INFO
PER SERVE 1450kJ, protein 20g, total fat 8g (sat. fat 2g), carbs 43g, fibre 8g, sodium 334mg • Carb exchanges 3• GI estimate low