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rocketmaam
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Heat the oven to 180°C.
Add the chicken to a roasting tray, drizzle with olive oil and season well with salt and pepper. Roast for 25 mins, then rest for 10 mins before dicing.
Turn on the grill. Lay the bacon onto a tray and cook for 5–10 mins until crispy. Chop into shards.
Finely chop the chives and cornichons.
In a bowl, mix the yoghurt, mayonnaise, Dijon mustard, honey and apple cider vinegar. Add the chopped chives, cornichons, diced chicken and crispy bacon. Mix well and season with salt and pepper.
Serve however you like, but we love this filling stuffed between tiger bread with rocket and juicy tomatoes.