Chicken & Pesto Mini Sandwiches

Ingredients:

• 12 slices high-fibre white bread
• 2 cups poached skinless chicken, chopped
• ¾ cup pesto
• 2 tbsp lemon juice
• 2 tbsp each fresh basil and mint leaves, finely shredded
• Ground black pepper, to taste
• 2 tbsp chives, finely chopped

Method:

1. Place poached chicken, pesto (reserve one tablespoon for later), lemon juice, herbs and pepper in a bowl and mix to combine.
2. Place bread on a clean bench and divide chicken mixture over 6 slices. Top with remaining slices.
3. Place chopped chives into a dish.
4. Cut sandwiches in half diagonally to make 4 small triangles. Spread one cut side of each triangle lightly with leftover pesto.
5. Dip the cut side of each mini sandwich into chives and serve. 

Tasty tip: Add leafy greens and sliced tomatoes to increase the servings of veggies per sandwich.