|160 g||chicken breast|
|2 leaves||romaine lettuce|
|2 tbsp||Worcestershire sauce|
|vegetable oil for frying|
Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.
Cut chicken breast into bite-sized pieces.
In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.
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.
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.
Halve baguettes lengthwise and layer lettuce, tomato slices, and chicken salad on the bottom half. Top with remaining half of baguette and enjoy as a satisfying lunch!