Step 1/6
- 2 tomatoes
- 1 mango
- 40 g mushrooms
- 5 leaves romaine lettuce
- 5 g parsley
- 2 g chives
Slice tomatoes, peel and cube mango, quarter mushrooms and cut lettuce into bite-sized pieces. Finely chop parsley and chives.
Step 2/6
Cut chicken breast into bite-sized pieces.
Step 3/6
- 80 g yogurt
- 80 g mayonnaise
- 2 tbsp Worcestershire sauce
In a medium bowl, whisk together yogurt, mayonnaise and Worcestershire sauce. Set aside.
Step 4/6
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
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.
Step 6/6
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!