Serves: 4
Prep time: 10min
| Cooked chicken breast or thighs | 2 cups |
| Celery ribs, finely diced | 2 |
| Small green apple, finely diced | 1 |
| Purple grapes, sliced | 1/2 cup |
| Walnuts, roughly chopped | 1/4 cup |
| Birch & Waite Parsley, Dill & Tarragon Seafood Sauce | 1 bottle |
| Butter or coral lettuce | 1 head |
| Dark rye bread | 8 slices |
| Butter | 2 tbsp |
Method
- Combine the chicken, celery, apple, grapes and walnuts in a bowl. Toss to combine. Add the Birch & Waite Parsley, Dill & Tarragon Seafood Sauce and gently mix.
- To assemble the sandwiches, butter one side of each piece of bread then top with a generous service of the chicken mixture. Add 1-2 lettuce leaves then a second piece of bread.
- Cut the sandwiches in halves or quarters before serving.
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