Chicken Salad Tea Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Crunchy, yummy tea sandwiches. Ingredients:
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 |
1/2 cup mayonnaise |
3/4 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.
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