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Chicken marbella sandwich
- Published: 14 Jan 22
- Updated: 2 Apr 24
Rustle up a delicious meal for one in just 10 mins with our chicken marbella sandwich recipe. This healthy sarnie contains nuts and olives for plenty of texture and flavour.
![Chicken marbella sandwich](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/01/960_CHICKEN_SANDWICH-1-768x960.jpg)
Check out our ultimate club sandwich, too.
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Serves 1
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Hands-on time 10 min
Ingredients
- 15-20g nuts (hazelnuts, pine nuts, pecans or almonds), larger nuts roughly chopped
- Large pinch fennel seeds
- 60g greek yogurt
- 4 tsp extra-virgin olive oil
- 25g pitted green olives, roughly chopped, plus a little olive brine if from a tin/jar
- 30g pitted prunes, roughly chopped
- 1/3 celery stick, thinly sliced
- 100g cooked chicken thigh or breast, cut into bite-size pieces
- 1 tsp finely chopped green chilli (optional)
- Handful salad leaves
- 2 slices wholemeal, rye or seeded bread, lightly toasted if you like
Method
- Heat a small frying pan over a low-medium heat. Add the nuts and toast for 2-3 minutes, tossing the pan regularly, then tip out into a medium bowl. Toast the fennel seeds in the same pan for 1 minute, then roughly crush in a pestle and mortar (or bruise in the bottom of a teacup with a wooden spoon handle). Add to the toasted nuts, then mix in the yogurt.
- Gradually whisk the oil into the yogurt mixture, then loosen with a few drops of olive brine (or just use water). Fold the prunes, olives, celery, chicken and chilli (if using) into the dressing, then season with some salt.
- Pile the chicken mixture onto one slice of the bread/toast, then top with the salad leaves and the second slice. Cut in half and stack to serve.
- Recipe from January 2022 Issue
Nutrition
- Calories
- 699kcals
- Fat
- 39.2g (7.9g saturated)
- Protein
- 36.4g
- Carbohydrates
- 45.1g (14.8g sugars)
- Fibre
- 10g
- Salt
- 1.7g
delicious. tips
Health credentials: Nuts, olives and olive oil are rich sources of healthy mono-saturated fats, while fennel seeds are good for digestion. Seeded sourdough or dark rye bread creates a filling meal with added fibre.
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