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Creamy Chicken and Walnut Finger Sandwiches

Makes 10


  • 2 chicken breasts, trimmed and halved
  • 1/2 onion, roughly sliced
  • 4 black peppercorns
  • 1/2 cup Australian sour cream
  • 1/4 cup toasted walnuts, chopped
  • 2 tablespoons good quality mayonnaise
  • 2 tablespoons chopped chives
  • 2 teaspoons wholegrain mustard
  • 1/2 teaspoon finely grated lemon rind
  • salt and freshly ground black pepper, to taste
  • 1/2 baguette, sliced into 20 thin slices
  • 10 baby cos leaves, washed, dried and halved
Download Recipe (PDF)


  1. 1. Place chicken in a deep frying pan, scatter with onions and peppercorns then fill to cover will cold water. Bring to a very slow simmer. Poach chicken for 4-5 minutes on each side before removing and refrigerating until cold.
  2. 2. Roughly chop chicken and combine with sourcream, walnuts, mayonnaise, chives, mustard, lemon rind and seasonings.
  3. 3. Sandwich two slices of baguette together with chicken mixture and a piece of baby cos.


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