Chicken salad baguette with coriander and lime
This flavoursome and filling baguette is perfect for a picnic or to take to work for lunch.
Low-fat natural yoghurt
125 g, (1/2 cup)
Fresh red chilli
½ whole, deseeded, thinly sliced
220 g, wholegrain (2 x 110g)
35 g, (1 cup)
Cooked skinless chicken breast
180 g, shredded
1 small, grated
- Combine yogurt, juice and chilli in a bowl. Season with salt and freshly ground black pepper.
- Spread baguette bases with half the yogurt mixture. Top with endive, chicken, carrot, coriander and drizzle with remaining yogurt mixture. Sandwich with baguette tops. Serve.
To deseed a chilli, cut it in half lengthways and scrape out the membrane and seeds with a sharp knife. Avoid touching your face until you wash your hands.