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Ingredients
Chicken and egg fillings
- 500 g water
- 2 eggs
- 150 g chicken tenderloins
- salt, to season
- ground black pepper, to season
- 20 g mayonnaise (see Tips)
Herb spread
- 6 sprigs fresh flat-leaf parsley, leaves only
- 2 spring onions/shallots, trimmed and cut into pieces
- 250 g cream cheese, softened
Assembly
- 8 slices bread, crusts removed (see Tips)
- ¼ yellow capsicum, cut into thin slices
- ½ celery stalk, cut into very thin slices
- salt, to season
- ground black pepper, to season
- 5 - 10 fresh baby spinach leaves
- 4 slices Gouda cheese
- 5 - 10 slices Lebanese cucumber, peeled into ribbons
- Nutrition
- per 1 portion
- Calories
- 244.5 kJ / 58.3 kcal
- Protein
- 24.9 g
- Carbohydrates
- 29 g
- Fat
- 31.4 g
- Saturated fat
- 16.4 g
- Fiber
- 2.9 g
- Sodium
- 839.1 mg
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