Chicken, lemon & herb sandwiches

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Serves: 24 small triangles

Category: Small Savoury Bites


  • 12 slices high fibre white bread
  • 2 cups cooked skinless chicken, chopped
  • ¾ cup reduced fat mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons basil leaves, finely shredded
  • 2 tablespoons mint leaves, finely shredded
  • Freshly ground black pepper to taste
  • Reduced fat mayonnaise, extra, for spreading
  • 2 tablespoons chives, finely chopped


  1. Place chicken, mayonnaise, lemon juice, basil, mint and pepper in a bowl, mix to combine.
  2. Place bread on a clean bench, divide chicken mixture over 6 slices, top with remaining slices
  3. Place chopped chives into a shallow dish
  4. Cut sandwiches into four triangles, spread one cut side of each triangle lightly with mayonnaise
  5. Dip cut side into chives and serve.

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