Chicken Salad Tea Sandwiches

SeriousMoms's Note:

Crunchy, yummy tea sandwiches.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 5 -6 boneless skinless chicken breasts , cooked and diced
• 1 (5 ounce) can water chestnuts , diced
• 2 -3 green onions , chopped
• 1 stalk celery , diced
• ½ cup mayonnaise
• ¾ cup cream cheese , softened
• salt and pepper
• 2 loaves bread , crusts removed (one dark, one light)
• cucumber , slices (optional)
• alfalfa sprout (optional)

Directions:

1. Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
2. Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
3. Top with the dark bread, cut in half (making 2 triangles).
4. Wipe your knife off often as you cut to keep the sandwiches clean-looking.
5. You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
6. Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.

Reviews

[Susie D]

I loved all of the crunchy elements in this version of chicken salad. I stuffed hollowed hoagie rolls and chilled before serving. I did add the cucumber & sprouts as well as stirring in a few sliced almonds into the chicken mixture. I think next time I might add diced red pepper if I were serving finger sandwiches. Made for Fall '09 Pick A Chef.