Seared Chicken Sandwich


  • 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

  • some pepper


  1. Put the chicken breast fillets into a plastic bag with half the vinegar and toss together until evenly coated.

  2. 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.

  3. 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.

  4. 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.

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