Chicken Salad Sandwiches Recipe
Ingredients
| Cooked chicken | 2 Cup (16 tbs), finely chopped | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Toasted almonds | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dash cayenne | ||
| Sandwich bread slice | 20 | |
| Snipped parsley | ||
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.
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.
Chef
