Serves: 2
Prep: 5 minutes Cook: 0 minutes| ingredients |
|---|
|
4 slices sourdough spelt bread* |
|
4 tsp margarine |
|
Cooked chicken, chopped |
|
¼ cup low fat mayonnaise |
|
3 tsp lemon juice |
|
3 tsp basil leaves, finely chopped |
|
3 tsp parsley, finely chopped |
|
Salt and pepper to taste |
Spread each slice of bread with margarine.
Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.
Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.
Cut sandwiches into small triangles and serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1486 Kj / 355 cal |
| Protein | 23.00g |
| Carbohydrates | 40.60g |
| Sugar | 5.70g |
| Total Fat | 9.30g |
| Saturated Fat | 1.80g |
| Fibre | 2.70g |
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 4 slices sourdough spelt bread* | ||
| 4 tsp margarine | 19 g | 0.70 oz |
| Cooked chicken, chopped | 100 g | 3.50 oz |
| ¼ cup low fat mayonnaise | 60 g | 2.10 oz |
| 3 tsp lemon juice | 16 g | 0.60 oz |
| 3 tsp basil leaves, finely chopped | 4 g | 0.14 oz |
| 3 tsp parsley, finely chopped | 4 g | 0.14 oz |
| Salt and pepper to taste |
Spread each slice of bread with margarine.
Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.
Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.
Cut sandwiches into small triangles and serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1486 Kj / 355 cal |
| Protein | 23.00g |
| Carbohydrates | 40.60g |
| Sugar | 5.70g |
| Total Fat | 9.30g |
| Saturated Fat | 1.80g |
| Fibre | 2.70g |
FODMAP Assistant
