Chicken Burgers with Creamy Maille Mustard

• 4 burger buns
• 400 g chicken breast, sliced
• 50 g mixed salad
• 1 tomato, sliced
• 1 red onion, sliced
• 2 cups of cornflakes
• 100 g natural yogurt
• Hot and sweet peppers
• oregano
• Salt, pepper

Break:

• 4 tablespoons creamy mustard
• 2 tablespoons of light mayonnaise
• 1 tablespoon of ketchup
• Coleslaw:
• 2 tablespoons Dijon mustard
• 1 tablespoon of light mayonnaise
• 2 teaspoons of white wine vinegar
• ½ teaspoon of xylitol
• Salt, pepper to taste
• 4 cups of shredded cabbage
• 1 carrot, grated on a large grater
• 1 tablespoon of dill, 2 teaspoons of Maille creamy mustard, 1 tablespoon of light mayonnaise, 2 teaspoons of white wine vinegar, ½ teaspoon of xylitol, salt, pepper

1. In a bowl, mix the yogurt and spices, then add the chicken breasts and marinate for 20 minutes.
2. Preheat the oven to 180°C and line a baking tray with baking paper.
3. Crumble the cornflakes with your hands, then coat the chicken pieces in them and place on a baking sheet. Bake for 20-25 minutes.
4. In a bowl, combine the cabbage and salt. Let stand for 10 minutes, then add the remaining ingredients.
5. In a bowl, mix all the ingredients for the sauce.
6. Heat the burger buns cut in half in the oven. Spread the sauce on the bottom half, top with lettuce, onion, tomato, and baked fillet, then cover with the other half of the bun.