Chicken & Fennel Sandwiches

• ¾ cup (120g) finely chopped barbecued chicken breast
• ¼ medium fennel bulb (75g), chopped finely
• 2 tbsp finely chopped chives
• 1 stalk celery (150g), trimmed, chopped finely
• 2 tbsp natural yoghurt
• 2 tsp lemon juice
• 4 slices Helga’s Traditional White Bread
• ½ lebanese cucumber (70g), sliced thinly
• 4 butter lettuce leaves

1. Combine chicken, fennel, chives, celery, yoghurt and lemon juice in a medium bowl. Season to taste. 
2. Place 2 bread slices on serving plates. Spread the chicken mixture over bread slices; top with cucumber and butter lettuce. Sandwich with the remaining bread slices.

Swap: Use ½ baby fennel (70g), instead of the fennel bulb.