Chicken & Fennel Sandwiches

Prep: 10mins
Cook: -
Servings: 2
Chicken & Fennel Sandwiches Image

An easy, fresh and tasty lunch time sandwich option. 

Ingredients

  • ¾ cup (120g) finely chopped barbecued chicken breast
  • ¼ medium fennel bulb (75g), chopped finely
  • 2 tbsp finely chopped chives
  • 1 stalk celery (150g), trimmed, chopped finely
  • 2 tbsp natural yoghurt
  • 2 tsp lemon juice
  • 4 slices Helga’s Digestive Wellbeing Barley White Bread
  • ½ lebanese cucumber (70g), sliced thinly
  • 4 butter lettuce leaves

Method

  1. Combine chicken, fennel, chives, celery, yoghurt and lemon juice in a medium bowl. Season to taste. 
  2. Place 2 bread slices on serving plates. Spread the chicken mixture over bread slices; top with cucumber and butter lettuce. Sandwich with the remaining bread slices.

Swap: Use ½ baby fennel (70g), instead of the fennel bulb.