• 1 tsp curry powder
  • 75g (3/4 cup) finely chopped freshly cooked chicken
  • 1/2 celery stick, finely chopped
  • 2 tbs S&W whole-egg mayonnaise
  • 2 tbs sour cream
  • 1 tbs tomato chutney
  • 8 slices white bread
  • 40g (1 cup) baby spinach leaves
  • Place the curry powder in small frying pan over medium heat. Cook, stirring, for 1 minute or until aromatic. Set aside to cool.
  • Combine the curry powder, chicken, celery, mayonnaise, sour cream and chutney in a bowl.
  • Spread half the bread with the chicken mixture. Top with the spinach. Top with remaining bread. Trim the crusts from the sandwiches. Cut into fingers to serve.
  • Protein Dietary Fibre 3.50g 1.00g Fat Total Energy 3.00g 355kJ Fat Saturated Sodium 1.00g – Carbohydrate Total Cholesterol 10.00g – Carbohydrate Sugars –