Chicken and Egg Salad Toast

Serves 4

• 10.5 oz. chicken breasts

• 3 eggs, hard boiled

• 2 tbsp. low fat mayonnaise

• 1 tsp. curry powder

• 1 tbsp. chives, chopped

Preheat the oven to 360F. Line a baking sheet with baking paper.

Place the chicken onto the baking sheet and bake in the hot oven for about 20 minutes, or until the chicken has cooked through.

Meanwhile, place the eggs into a pan and cover with cold water. Bring the water to the boil and boil the eggs for 8 minutes. Run under cold running water then when cool enough to handle, peel the eggs and set aside.

Once the chicken and eggs have cooked and cooled, cut both into bite-sized pieces and place in a bowl. Add the mayonnaise, curry powder and chives, and mix until well combined.