Chicken salad sandwich

Serves 4

300g chicken breast fillets 4 Romaine lettuce leaves 8 slices wholewheat bread flesh of 1 avocado, cubed grated peel and juice of 1 lime 1 tbsp oil 1 red pepper, deseeded and diced 1 onion, peeled and diced 50g hazelnuts, coarsely chopped 200g thick yogurt 5 stems parsley leaves, finely chopped sea salt and black pepper

Sprinkle the avocado cubes with the lime juice. Pat the chicken breast fillets dry. In a pan, heat the oil and fry the fillets, turning after 5 mins. Season with salt and pepper. Remove and allow to cool. When cool, cut the fillets into small cubes and mix together with the diced red pepper, onion, nuts, grated lime peel and yogurt. Add the chopped parsley leaves to the mix along with the salt and pepper. Finally, add the avocado cubes to the chicken mixture. Place one lettuce leaf each on four slices of bread and distribute the chicken mixture on top. Cover with the remaining slices of bread and serve.