Chicken and Mayo Finger Sandwiches

Preparation Time: 5 min

Cooking Time: 10 min

Serves: many


1 tbsp sunflower oil

2 garlic cloves, thinly sliced, or 1 tsp ginger-garlic paste

250g boneless chicken, cubed

10-12 green chillies, finely chopped

100g mayonnaise

salt, black pepper

Preparation Method

1 Heat 1 tbsp oil in a pan, add the garlic and cook for 1 minute. Add the chicken and season with salt and pepper. Drain and shred the chicken when done.

2 Add the mayo to a large bowl and mix in the chicken. Add more salt or pepper if needed. Add the green chillies and mix.

3 Serve cold on lightly toasted whole wheat bread.

4 Refrigerate the rest of the filling and store. Can be stored for up to a week. This is an easy one-time recipe for a week of lunches.

This entry was published on May 29, 2011 at 14:48 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Chicken and Mayo Finger Sandwiches

  1. I have the same bowl set.

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