Season chicken fillets with salt and pepper and fry in a
little oil. Allow to cool meat. Cut lettuce into thin strips and season
with a little lemon juice. Mix well mayonnaise, yogurt and curry, fold
in parsley and season with salt and pepper. Cut chicken breasts into
slices not too thin. Spread two slices of bread with butter, cover with
half of the salad and the chicken. Cover now with the curry sauce. Cover
each with a slice of toast and press lightly. Cut bread on the diagonal.