Recipes by Barbara Northwood
Chicken and cashew sandwiches
| Prep Time | Serves |
|---|---|
| 20 mins | 30 pieces |
Ingredients
- 1 large barbecued chicken
- 1/4 cup finely chopped roasted cashews
- 2 sticks celery, finely chopped
- 1/2 cup finely chopped fresh parsley
- 150g tub chunky avocado, cashew and chilli dip
- 1/4 cup mayonnaise
- Salt and pepper, to taste
- Butter, to spread
- 8 slices white bread
- 8 slices light rye bread
- Fresh parsley, to garnish
1 Remove skin and bones from chicken. Discard. Shred meat finely.
2 Place chicken, nuts, celery, parsley, dip and mayonnaise in a large bowl. Season. Stir.
3 Spread butter over one side of each slice of bread. Divide chicken mixture over white bread slices. Spread to edges. Top with rye bread slices.
4 Using a serrated or electric knife, remove crusts. Cut sandwiches into square quarters.
5 Serve sandwiches garnished with fresh parsley.
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