1 white sandwich thin
Calorie controlled cooking spray
80g 0% fat natural yogurt
2 tsp mild curry powder
1 tbsp mango chutney
1 tsp sundried tomato paste
Finely grated zest and juice of 1⁄4 lemon, plus wedges, to serve
200g cooked skinless chicken breast fillet, shredded
1 tbsp chopped fresh coriander, plus extra leaves, to serve
1 Preheat the oven to 200°C, fan 180°C, gas mark 6. Tear the sandwich thin into small pieces then put on a baking sheet, mist with cooking spray, season and bake for 5 minutes.
2 Meanwhile, combine the yogurt, curry powder, chutney, tomato paste, lemon zest and most of the lemon juice in a bowl, then season. Add the chicken and coriander and mix well.
3 Toss together the salad leaves and cucumber with the remaining lemon juice then divide between bowls.
4 Top with the chicken then scatter over the almonds, croutons and extra coriander leaves. Serve with the lemon wedges on the side.
Recipe courtesy of Weight Watchers