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Chicken Salad Sandwiches

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Cayenne 1 Dash
  Sandwich bread slices 20
  Snipped parsley 1 Tablespoon
Directions

Mix chicken, mayonnaise, almonds, lemon juice, salt, and cayenne.
Chill well.
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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Ingredient: 
Chicken

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