 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch. Ingredients:
1 cup shredded cooked chicken breast |
1 hard-cooked egg, chopped |
1/2 cup unsweetened crushed pineapple, drained |
1/3 cup mayonnaise |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup chopped pecans, toasted |
1/2 cup fresh baby spinach |
8 slices white bread, crusts removed |
Directions:
1. In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour.
2. Just before serving, stir in pecans. Place spinach on four slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters. Yield: 16 tea sandwiches.
|
|