1/2 c natural low fat yoghurt
1 tbs lime juice
1/2 long red chilli, deseeded and thinly sliced
2 x wholegrain baguette, halved lengthways
1 cup baby endive leaves
180g cooked shredded skinless chicken breast
1 small carrot grated
1/2 cup fresh coriander leaves
1. Combine yoghurt, juice and chilli in a bowl. Season with salt and pepper.
2. Spread baguette with half the yoghurt mixture. Top with endive, chicken, carrot, coriander and drizzle with remaining yoghurt mixture.
Serves 2, 12 pp per serve.
No comments:
Post a Comment