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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âAnna Mowan, Spencerville, Indiana Ingredients:
2 cups finely chopped cooked chicken |
1 small cucumber, finely chopped |
2 hard-cooked eggs, finely chopped |
1 celery rib, finely chopped |
1/3 cup mayonnaise |
1/4 teaspoon salt |
1/8 teaspoon ground mustard |
1/8 teaspoon white pepper |
24 slices thin sandwich bread, crusts removed |
sliced almonds |
1 tablespoon spreadable cream cheese |
neon green food coloring, optional |
Directions:
1. In a small bowl, combine the first eight ingredients. Spread 1/4 cup chicken salad onto 12 bread slices; top with remaining bread.
2. For fingers, cut each of six sandwiches into four 3/4-in. strips. With a small knife, trim one end of each strip, forming a point. For fingernails, attach an almond to each strip with a dab of cream cheese. With a clean paint brush, paint almond nails with green food coloring if desired.
3. From each of the remaining sandwiches, cut out one strip for the thumb and one 2-in. oval for the palm. Trim strips; attach almonds and paint the thumbnails. Arrange one palm, four fingers and a thumb on each plate. Yield: 6 sandwiches.
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