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  • 4 free-range chicken breasts
  • 3 cups organic chicken stock
  • 1 cup plain Bulgarian yoghurt
  • 8 anchovy fillets
  • 1/3 cup chopped parsley
  • 2 T chopped chives
  • 1 loaf rye bread, sliced
  • 150 g feta, thinly sliced
  • 1 head cos lettuce
  • Sea salt and freshly ground black pepper

Place a saucepan over a medium heat and add the chicken breasts and stock.

Bring to a gentle simmer and poach the chicken breasts for 15 to 20 minutes, or until tender but with the flesh still firm to the touch. Drain, then slice the breasts.

Add the yoghurt, anchovy fillets, parsley and chives to a bowl and blend until combined.

Spoon over the rye bread and top with the sliced chicken.

Finish off with a few slivers of feta and a cos lettuce leaf, season to taste and serve immediately.

Per serving: 2408.4 kJ, 53.6 g protein, 15.3 g fat, 52.1 g carbs

TASTE’s take: This sandwich is perfect for kids' or grown ups' lunchboxes.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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