3/4 cup (180 ml) thick-style plain yogurt

3 tablespoons (45 ml) chives, chopped

2 tablespoons (30 ml) cilantro, chopped

1 to 2 teaspoon (5 to 10 ml) medium curry powder

1 mango

2 skinless and boneless chicken breast halves

Salt and pepper

4 giant hot dog buns, Italian-style

4 romaine lettuce leaves, coarsely chopped

In a bowl, combine the yogurt, chives, cilantro and curry powder. Stir to blend. Season with salt and pepper.

Peel the mango. Slice the mango in half, taking care to avoid the elliptical pit. Place the mango halves flat on a work surface and cut into julienne.

Preheat the grill, setting the burners to high.

Brush the chicken with half of the sauce. Grill for about 6 minutes per side or until it is cooked and no longer pink in the centre.

Season with salt and pepper. Spread the remaining sauce in the buns and garnish with chicken sliced on the bias, mango and lettuce.

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