Name: Open chicken sandwich with smoky corn and celery
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: cooking-oil spray; 1 trimmed corn cob; 1/4 teaspoon smoked paprika; 4 thick slices dark rye bread; 2 tablespoon low-fat plain yoghurt; 1 smoked chicken breast fillet (200g), sliced thinly; 1 trimmed celery stalk, sliced thinly; 1 green onion, sliced thinly lengthways

Ingredients

cooking-oil spray

1 trimmed corn cob

1/4 teaspoon smoked paprika

4 thick slices dark rye bread

2 tablespoon low-fat plain yoghurt

1 smoked chicken breast fillet (200g), sliced thinly

1 trimmed celery stalk, sliced thinly

1 green onion, sliced thinly lengthways

Method

1.Heat a grill pan (grill or barbecue).

2.Lightly spray corn with oil, sprinkle with paprika; cook corn, turning, for 6 minutes or until tender. Cool slightly. Using a sharp knife, cut down the length of the corn cob to remove kernels.

3.Toast bread on a grill plate for 1 minute each side or until lightly toasted.

4.Spread a little of the yoghurt over 2 toast slices; layer chicken, celery, onion, corn and remaining yoghurt between remaining toast slices, season.

Add ground cumin and coriander to the corn for extra spice. You could swap the smoked chicken for poached chicken breast, if you like.
Note

Woman's Weekly Food

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Ingredients

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