Chicken and fennel sandwich

Total Time 10 minutes
Course Lunch, Packed lunch
Servings 2


  • ¾ cup barbecued chicken breast finely chopped
  • ¼ medium fennel bulb chopped finely
  • 2 tbsp Chives finely chopped
  • 1 celery stalk trimmed, chopped finely,
  • 2 tbsp reduced-fat plain yoghurt
  • 2 tsp lemon juice
  • 4 slices multigrain bread
  • ½ Lebanese cucumbers sliced thinly
  • 4 butter lettuce leaves


  • Combine chicken, fennel, chives, celery, yoghurt and lemon juice in a medium bowl. Season to taste.
  • 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.


Calories: 330kcalCarbohydrates: 23gProtein: 21gFat: 9gSodium: 419mgFiber: 8gCalcium: 133mg
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