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Chicken Ribbon Sandwiches
| Ingredients |
9 slices grain, brown or white bread 270 grams)
150 g finely chopped cooked chicken
1 large stick finely chopped celery (75 grams)
1- ½ tabsp non-fat yoghurt (30 ml)
1- ½ tabsp fat free salad dressing (30 grams)
¼ cup chopped pistachio kernels (30 grams) |
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| Method |
Combine chicken, celery, yoghurt, dressing and nuts in a food processor and coarsely chop.
Spread 3 slices of bread with half the chicken mixture, top with bread. Spread that bread with remaining chicken mixture. Top with another slice of bread, giving 3 slices of bread per sandwich. Could make one slice white for variation in colour.
Cut crusts from sandwiches.
Cut sandwiches into quarters giving 4-ribbon sandwich each for a total of 12 ribbon sandwiches. If desired, cut into thirds, cut each third into 2 pieces to make 30 smaller ones. |
| Serves : 12
Quantity per Serve : large ribbon sandwiches |
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| Nutrients per Serve : KJ 406, Calories 97, Carbohydrates(grams) 10.5, Fat(grams) 3.3, Protein(grams) 6.7, Fibre (grams) 1.4
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Note
Can be made 3 hours ahead and is suitable for freezing.
This is low fat and suitable for afternoon tea or supper. Quick to make using a food- processor but don’t over chop, as texture is pleasing. May be finely chopped by hand. |
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