300g mini chicken breast fillets
9 tsp balsamic vinegar
9 slices granary bread
7 tbsp low-fat natural yogurt
about 1 tsp freshly grated hot horseradish
100g mixed salad leaves with beetroot strips
Put the chicken breast fillets into a plastic bag
with half the vinegar and toss together until evenly
Heat a nonstick frying pan, lift the chicken out of
the plastic bag with a fork and add the pieces to
the pan. Fry for 3 minutes, turn and drizzle with
vinegar from browned and cooked through.
Toast the bread lightly on both sides. Slice the
chicken into long, thin strips and arrange the on 4
slices of toast. Mix together the yogurt and
horseradish and a little pepper to taste. Add the
salad leaves and toss together.
Spoon the yogurt and salad leaves over the chicken,
drizzle over the remaining vinegar, if liked, and
top with the remaining slices to toast. Cut each
sandwich in half and serve immediately.