| | Chicken and guacamole finger sandwiches
Chicken and guacamole finger sandwiches
Chicken and guacamole finger sandwiches 4.3-5 9
  • Calories: 750 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Place the chicken in a large bowl. Add the mayonnaise and season with salt and pepper. Mix until well combined.
  2. Place the avocado, tomato, garlic, chilli and lemon juice in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.
  3. Line 2 large baking trays with plastic wrap. Place half the wholegrain bread, in a single layer, on the lined trays. Divide the chicken mixture among the bread. Top with the baby spinach and rye bread. Spread with the avocado mixture. Top with the remaining wholegrain bread.
  4. Use a large serrated bread knife to cut each sandwich into 3 fingers. Arrange on a serving platter to serve.
Time for preparing:
36 min.


  • 1 large roast chicken, skin and bones removed, meat shredded
  • 235g (1 cup) bought whole-egg mayonnaise
  • 3 ripe avocados, halved, stones removed, peeled
  • 1 tomato, quartered, deseeded, cut into 5mm pieces
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, deseeded, finely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 24 slices wholegrain sandwich bread
  • 150g baby spinach leaves
  • 12 slices rye sandwich bread