Chicken and grape salad baps

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A mixture of shredded chicken, natural yoghurt, wholegrain mustard, halved red grapes and chopped spring onions, piled into a wholemeal bap with chopped lettuce.

Per bap: 326kcals, 7.7g fat (1.5g saturated), 38.7g carbs, 11.8g sugar, 27.2g protein, 4.3g fibre, 0.392g sodium

For a quick version, use 300g leftover roast chicken.

10 minutes
30 minutes
Difficulty: Easy
Serves: 4
2 chicken fillets, halved lengthways
Salt and black pepper
3 tbsp plain natural yoghurt
1 tsp wholegrain mustard (or more to taste)
120g red grapes, halved
3 spring onions, chopped
4 wholemeal baps
1 head of Little Gem lettuce, chopped


  1. Bring a large pot of water to a simmer and add one teaspoon of salt. Add the halved chicken fillets and simmer gently for 30 minutes or until thoroughly cooked. Remove the chicken to a board and shred using two forks. Set aside to cool.
  2. In a bowl, combine the shredded chicken with the yoghurt, mustard, grapes, spring onions and a little seasoning.
  3. Fill the wholemeal baps with the chicken mixture and top with chopped lettuce.