Ingredients
• 200g cooked chicken, coarsely chopped
• 2 celery sticks, ends trimmed, thinly sliced
• 1 small apple, cored, coarsely chopped
• 60g (1/2 cup) walnuts
• 85g (1/3 cup) S&W Whole Egg Real Mayonnaise
• 1 tablespoon chopped fresh tarragon
• 16 slices white bread
• Butter, at room temperature, to spread
Method
Step 1
Place the chicken, celery, apple, walnuts, mayonnaise and tarragon in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper.
Step 2
Spread the bread with butter. Top half the slices with the chicken mixture and then the remaining bread slices. Use a serrated knife to trim the crusts from the sandwiches and cut diagonally into quarters to serve.
