Monday, 9 November 2015

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 4/5

By Dr Jane Varney
Chicken sandwich
Serves 2


4 slices sourdough spelt bread*
4 teaspoons margarine
100g cooked chicken, chopped
¼ cup (75g) mayonnaise
3 teaspoons lemon juice
3 teaspoons basil leaves, finely chopped
3 teaspoons parsley, finely chopped
Salt and pepper 


1.       Spread each slice of bread with margarine.
2.       Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.
3.       Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.

4.       Cut sandwiches into small triangles and serve


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