1. Preheat oven to broil. Place the rack in the second-highest position. Line a baking sheet with aluminum foil.
2. Finely chop garlic and cut chicken into cubes. Place in a large bowl.
3. Add mustard and oil. Mix well.
4. Arrange chicken on the baking sheet (see Note). Broil for 7–8 minutes or until chicken is cooked through.
5. Meanwhile, thinly slice radishes and cucumber.
6. Spread yogurt on naan bread. Divide chicken between naan breads. Top with cucumber, radishes and arugula. Roll and serve.

Chef’s secret

• This dish is best assembled at the last minute, but the chicken can be stored for 2 days in the fridge or 6 months in the freezer.
• If you prefer, you can also thread the chicken onto skewers and serve with a side salad.

This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.

Photo Credit: Maude Chauvin