Leftover cooked chicken (or 1 small chicken breast)
Watercress or baby leaf salad
1. Take a handful of leftover cooked chicken, shredded (or poach 1 small chicken breast in water for 10 minutes, then cool and shred).
2. Mix with equal dollops of mayonnaise and Greek yogurt, a spoonful of mango chutney and a sprinkling of mild curry powder.
3. Season well and stir in some chopped coriander.
4. Butter slices of crusty bread, fill with the chicken mixture and some watercress or baby leaf salad.