Chicken and kumara sandwiches

Delicious chicken salad and filling vegetables make this simple sandwich a perfect midday meal.

  • 35 mins cooking
  • Makes 3 Item
  • Print


Chicken and kumara sandwiches
  • 1 medium_piece (400g) kumara (orange sweet potato), sliced thinly
  • 1 cup (160g) shredded barbecued chicken
  • 2 tablespoon soft ricotta cheese
  • 1 tablespoon mayonnaise
  • 2 teaspoon fresh flat-leaf parsley, finely chopped
  • 6 slice (270g) wholemeal bread
  • 30 gram butter, softened
  • 20 gram baby spinach leaves


Chicken and kumara sandwiches
  • 1
    Preheat oven to 200°C (180°C fan forced). Oil oven tray.
  • 2
    Place kumara, in single layer, on oven tray, spray with cooking oil. Season. Roast about 15 minutes or until tender. Cool.
  • 3
    Meanwhile, combine chicken, ricotta, mayonnaise and parsley in medium bowl, season to taste.
  • 4
    Spread bread with butter, sandwich spinach, kumara and chicken mixture between bread slices. Cut the sandwiches however you like.

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