Ingredients:

2 cup chopped cooked chicken breast
1/2 cup diced fennel bulb
1/3 cup fat-free creamy cucumber salad dressing
1/4 tsp freshly ground pepper
8 slices multi-grain -bread; toasted
1 cup alfalfa sprouts

Method:

Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly among 4 slices bread; top with alfalfa sprouts and remaining bread.