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Crispbread topped with beetroot dip and chicken

Chicken and beetroot crispbread

3
Points®
Total Time
5 min
Prep
5 min
Serves
1
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

  1. 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.

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