Chicken and fennel sandwiches

Author: HFG staff

Photographer: HFG staff

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 wholegrain bread

½ lebanese cucumber (70g), sliced thinly

4 butter lettuce leaves

Instructions

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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 330 cal

Kilojoules 1381 kJ

Protein 21.3 g

Total fat 9.4 g

Saturated fat 1.3 g

Carbohydrates 22.9 g

Sugar 6.3 g

Dietary fibre 7.7 g

Sodium 419 mg

Calcium 133 mg

Iron 1.8 mg

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.