• 600 gram chicken breast fillets
  • 1/2 cup (150g) mayonnaise
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • ¼ cup chopped celery
  • 8 slices white sandwich bread (360g)
  • 40 gram butter, softened


Place chicken in medium saucepan; add enough cold water to cover. Bring to the boil, reduce heat; simmer 10 minutes. Remove from heat. Stand 30 minutes; drain.

Cut chicken into 2cm pieces; combine in medium bowl with mayonnaise, celery and parsley. Season to taste.

Spread bread with butter; sandwich chicken mixture between bread slices. Cut sandwiches into triangles.

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