Chicken and fennel sandwiches

Author: HFG staff

Photographer: HFG staff

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Serves: 2

Time to make: 10 mins

Ingredients

More weights & measures

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

Instructions

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.

Variations

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

Nutrition Info (per serve)

Calories 330cal

Kilojoules 1381kJ

Protein 21.3g

Total fat 9.4g

–Saturated fat 1.3g

Carbohydrates 22.9g

–Sugars 6.3g

Dietary fibre 7.7g

Sodium 419mg

Calcium 133mg

Iron 1.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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