Homemade chicken salad sandwich

Step 1/6

• 2 tomatoes
• 1 mango
• 40 g mushrooms
• 5 leaves romaine lettuce
• 5 g parsley
• 2 g chives

• cutting board
• knife

Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.

Step 2/6

• 160 g chicken breast

Cut chicken breast into bite-sized pieces.

Step 3/6

• 80 g yogurt
• 80 g mayonnaise
• 2 tbsp Worcestershire sauce

• medium bowl
• whisk

In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.

Step 4/6

• vegetable oil for frying

• frying pan
• cooking spoon

Heat some vegetable oil in a frying pan over medium heat. Add chicken and mushrooms and sauté until mushrooms are soft and chicken is cooked, approx. 6 – 8 min. Remove from heat and allow to cool slightly.

Step 5/6

• salt
• pepper

Add mango, chicken, and mushrooms to the mayonnaise yogurt mixture. Add chopped chives and parsley and stir to combine. Season with salt and pepper to taste.