Chicken Salad Sandwiches
|Finely chopped cooked chicken||2 Cup (32 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Sandwich bread slices||20|
|Snipped parsley||1 Tablespoon|
Mix chicken, mayonnaise, almonds, lemon juice, salt, and cayenne.
With serrated knife, trim crusts from bread (stack 3 slices for easier trimming).
Flatten each slice with rolling pin; cut in half diagonally.
Spread each bread triangle with about 2 teaspoons chicken mixture.
Fold into cornucopias.
Garnish openings with snipped parsley.
Place on flat pan, seam side down; cover and chill till ready to serve.