200g skinless chicken breast, trimmed of all visible fat, poached and shredded (or deli slices, shredded with a knife)
1/4 Lebanese cucumber, diced finely
1/2 stick celery, peeled and diced finely
25g frozen peas, defrosted
1 tblsp. (20g) slivered almonds, toasted
50g low-fat mayonnaise
zest of 1/2 lime
Pinch of pepper
4 slices of Wonder White bread
1. Combine the shredded chicken, diced cucumber, diced celery, peas and almonds in a small bowl.
2. Add the low-fat mayonnaise to stir to coat thoroughly.
3. Add a generous grind of black pepper to taste and stir again.
4. Spread onto 2 slices of Wonder White bread then top with the remaining 2 slices of bread. Store any remaining chicken filler in an airtight container in the fridge for up to 3 days.