Herb chicken, Philadelphia Greek Style and cucumber

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Energy (kj)

433kJ

1235kJ

Energy (kcal)

103kcal

294kcal

Fat

3.6g

10.3g

of which Saturates

5.6g

Carbohydrate

2.1g

6.1g

of which Sugars

5.7g

Fibre

1.2g

3.5g

Protein

64.5

42g

Salt

0.37g

PER 100G

PER SERVING

2 tbsp. Philadelphia Greek Style

1 tsp dried mint

Squeeze of lemon juice

½ small clove of garlic, grated

1 small cooked chicken breast, sliced

2 Multigrain Rye Crispbread

1in chunk cucumber, diced

Mix the Philadelphia, dried mint, lemon juice, garlic and some seasoning in a bowl.
Add the chicken slices and mix well.
Top the rye crispbread with the chicken and top with the cucumber.