Roast chicken and rocket sandwiches
2 cups (340g) chopped barbecued chicken breast
2 cups (100g) baby rocket leaves, chopped
1 trimmed celery stalk, chopped finely
1 bunch flat-leaf parsley leaves, finely chopped
1 stalk spring onion, finely chopped
1/2 cup natural seed mix (pepitas and sunflower seeds), coarsely chopped
2 tbsp lemon juice
8 slices wholemeal bread
40g butter, softened
To prepare the filling, place chicken, rocket, celery, parsley, green onion, seeds, mayonnaise and lemon juice in a bowl; use a fork to combine. Season to taste.
Spread bread slices with butter. Divide chicken mixture among four of the bread slices; top with the remaining bread slices. Cut sandwiches in half.
Tips: If you have leftover roast chicken, use this instead of barbecued chicken. Use toasted coarsely chopped unsalted pistachios instead of the seed mix, if you like.
The filling can be prepared in advance and refrigerated in an airtight container. It can last for 1-2 days.