www.lanternstudio.com.au +61 404 473 364

Serves 6-8


1 cup green and red grapes, halved

3 cups BBQ chicken meat, chopped (roughly ½ a BBQ chicken)

2 tablespoon lemon juice

1/3 cup light sour cream

2 tablespoon roasted almonds, roughly chopped

¼ cup fresh tarragon, roughly chopped

Salt and cracked pepper to taste

14 plain white bread slices, crusts removed



  1. In a small bowl, lightly whisk sour cream, lemon juice, salt and pepper
  2. In a large bowl, mix together the chicken, almonds, tarragon and ¾ cup grape halves
  3. Lightly fold the cream mixture into the chicken mixture and divide roughly 3 tablespoons of filling between 7 slices of bread. Top with remaining bread slices, cut into quarters and place on a platter
  4. Scatter with remaining ¼ cup grape halves to garnish

Tip: These can be made a few hours in advance, cover with cling film and place in refrigerator on a platter.


Photo: www.lanternstudio.com.au +61 404 473 364

Media Contact: Fleur Maxwell-Garrett Crossman Communications, fleur@crossmancommunications.com.au or 02 9361 6099