1 lb (454g) chicken cutlets

1 tablespoon (15 ml) olive oil

1/2 teaspoon (2.5 ml) curry powder

24 chive sprigs

2 avocados, chopped

2/3 cup (150 ml) mayonnaise

1/4 cup (60 ml) chopped cilantro

24 curly lettuce leaves

1/2 cup (125 ml) carrots, cut into thin 4-inch (10-cm) long strips

1 cup (250 ml) seedless cucumber, cut into thin 4-inch (10-cm) strips

24 basil leaves

Salt and pepper

In a bowl, combine the chicken, oil and curry powder. Season with salt and pepper.

In a ridged skillet, grill the cutlets for about 3 minutes per side or until cooked through. Let cool. Finely chop the cutlets into 10-cm (4-inch) long strips. Cover and refrigerate.

Dip the chives in boiling water for 10 seconds, then quickly cool in ice water. Drain and set aside.

In a bowl, blend the avocados, mayonnaise and cilantro. Keep refrigerated.

Cut each lettuce leaf, preserving the curly side, so as to obtain a 10-cm (4-inch) square.

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