Chicken mayonnaise with rye bread

By admin
19 April 2011

Makes 2 large or 4 small servings

600 g cooked chicken, skin and bones removed 6 spring onions, chopped 100 ml mayonnaise 80 ml yoghurt salt and freshly ground black pepper 2-4 slices rye bread

Cut the deboned chicken into pieces and transfer to a mixing bowl.

Add the spring onions, mayonnaise and yoghurt to the chicken and mix.

Season with salt and freshly ground black pepper.

Toast the rye bread on a heated griddle pan or in a bread toaster and spoon the chicken mixture on top.

Serve with a green salad.

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