Coronation chicken mini naans

Ingredients

• 300g skinless roast chicken breasts
• 2 tbsp mayonnaise
• 2 tbsp low fat plain yogurt
• 1 tsp medium curry powder
• 1 tbsp chopped fresh coriander
• 8 mini naan breads
• 80g young spinach leaves or mixed salad leaves
• 8 radish, finely sliced
• 1 red or yellow pepper, deseeded and chopped
• Salt and freshly ground black pepper
• Coriander sprigs, to garnish

Method

Use a sharp knife to cut the chicken breasts into even-sized chunks. 

Mix the mayonnaise, yogurt, curry powder and coriander in a bowl, then stir in the chicken. 

Season with a little salt and pepper, then cover and chill until ready to serve.

Top the naan breads with a few spinach leaves or mixed salad leaves and share the chicken mixture between them. Add some sliced radishes and chopped red or yellow pepper.

Serve, garnished with chopped coriander.

Cook’s tip: ALWAYS keep cooked chicken cold when you buy it, bringing it straight home and refrigerating immediately. Keep any leftovers chilled and use within 2 days.