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  • Writer's pictureelham hazfi

Chicken celery and micro greens open sandwich

This is a versatile recipe. I make the chicken salad with any vegetable I find in my fridge and it always tastes good as long as I use fresh and crispy vegetables and herbs. I have used micro greens from @lakeviewmicros here since they provide a fresh and unique taste which stand out.


  • 1 1/2 cup cooked chicken breast

  • 2 thin sliced celery stalk

  • 1 thin sliced rhubarb stalk (or 2 Tbsp sliced fennel)

  • 1/4 cup thin sliced green pepper

  • 2 Tbsp mayonnaise

  • 1 tsp old fashion mustard

  • Salt and pepper

  • 2 cups micro greens @lakeviewmicros

  • Crusty bread slices buttered and toasted (optional)

Note: if you are using rhubarb then it gives the tartness to the salad otherwise you may add juice of half of a lemon to the recipe.


  1. In a large bowl mix chicken, celery, rhubarb and pepper.

  2. Add mayonnaise and mustard, mix it well.

  3. Add salt and pepper if needed.

  4. Spoon the salad on bread slices and garnish with micro greens.


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