Curried Chicken Rounds
|Diced cooked chicken||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Sandwich bread slices||12|
|Canned pineapple slices||4 1⁄2 Ounce, drained (1 Can Reserved Syrup)|
|Cream cheese||8 Ounce (1 Package)|
Combine first 7 ingredients; add salt and pepper to taste.
Cut bread in rounds same size as pineapple rings.
Lightly butter bread.
Spread chicken salad on half of the bread rounds.
Top with remaining bread rounds.
Place each sandwich atop a pineapple ring.
Soften cheese with 2 to 3 tablespoons pineapple syrup.
Spread on tops and sides of sandwiches.
Garnish with pineapple sections and walnut halves.