Chicken & Salad Sandwich
Prep: 5 min
Cook: 0 min
Servings: 2
A delicious way to use-up leftover chicken


  • 160 g cooked or BBQ chicken breast
  • 1 stalk celery, finely chopped
  • 1/4 cup frozen corn kernel, defrosted
  • 1 tbs low-fat mayonnaise
  • 2 lettuce leaves
  • 4 slices wholemeal or multigrain bread


  1. Shred or finely chop chicken.
  2. Put the chicken in a small bowl and add the celery, corn and mayonnaise (or yoghurt) and mix well to combine.
  3. Spread the mixture evenly over two slices of bread.
  4. Top each with a lettuce leaf and another slice of bread.


To cook chicken, place 200g raw chicken breast in a small saucepan with enough water to cover. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Check meat is cooked through, with no pink colour, and allow to cool in the fridge before using.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

Nutrition Information

per serving per 100g
Energy 1147 kJ 615 kJ
274 Cal 147 Cal
Protein 23.1 g 12.4 g
Fat, total 5.8 g 3.1 g
— saturated 1.2 g 0.7 g
Carbohydrate 29.7 g 15.9 g
— sugars 3.7 g 2 g
Sodium 409.5 mg 219.4 mg
Fibre 3.8 g 2 g

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