Ingredients
- 1 x 900g loaf black rye bread (Riga brand)
- 100g diced bacon
- 125g (1/2 cup) good-quality whole-egg mayonnaise
- 75g (1/4 cup) extra-light sour cream
- 3 celery sticks, sliced crossways
- 1 x 100g pkt walnut halves
- 1/4 cup chopped fresh chives
- 1 oakleaf lettuce, leaves separated, washed, dried
- 2 (about 400g) smoked chicken breast fillets, diagonally sliced
Method
- Step 1Cut four 2cm-thick slices of bread. Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until crisp. Remove and drain on paper towel. Add bread slices to pan and cook for 1-2 minutes each side or until toasted.
- Step 2Combine the mayonnaise, sour cream, celery, walnuts and half the chives in a medium bowl.
- Step 3To serve, place a slice of rye bread on a serving plate. Top with lettuce leaves, chicken slices and celery mixture. Sprinkle with bacon and remaining chives.
- Low carb
- Lower gi
Nutrition
2695 kj
Energy
42g
Fat Total
8g
Saturated Fat
6.5g
Fibre
42g
Protein
25g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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