- Combine the ingredients for the yogurt dressing. Season well, cover and refrigerate until ready to use.
- Gently heat the oil in a frying pan and cook the fillets for 10 minutes turning frequently. Allow to cool slightly then slice diagonally and set to one side
- Squeeze the lime over the avocado slices and season with salt and pepper.
- Lightly toast the bread then take a slice of toast and spread with the yoghurt dressing, cover with lettuce, tomato, avocado and Quorn Chik’n Cutlets. Repeat the layers using 4 slices of toast per serving.
Enjoy with a leafy, green salad.