Crispbread topped with beetroot dip and chicken

Chicken and beetroot crispbread

Name: Chicken and beetroot crispbread
Prep time: 5 min
Cook time: PTnullM
Total time: 5 min
Yield: 1 servings
Ingredients: 1 regular Rye crispbread; 2 tbs Beetroot dip; 20 g Lebanese cucumber cut into matchsticks; 20 g Cooked skinless chicken breast shredded; 1 tsp Fresh dill chopped

Points®

Total Time

5 min

Prep

5 min

Serves

Difficulty

Easy

Ingredients

Rye crispbread

1 regular

Beetroot dip

2 tbs

Lebanese cucumber

20 g, cut into matchsticks

Cooked skinless chicken breast

20 g, shredded

Fresh dill

1 tsp, chopped

Instructions

Spread crispbread with dip. Top with cucumber, chicken and dill.

Notes

Use a store-bought beetroot dip or make your own using the WW Roasted beetroot dip recipe.

**Get up to 50% off*!**

Chicken and beetroot crispbread

Ingredients

Instructions

Notes

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

3-ingredient banana pancakes

Strawberry and cottage cheese muffins

Victoria's chocolate bliss balls

Spaghetti bolognese

You might like

Sarah’s banana loaf

Anna’s 90 second mug muffin breakfast

3-ingredient banana pancakes

Get up to 50% off*!