STRAWBERRY CHICKEN SALAD TEA SANDWICHES 12 slices firm white sandwich bread, such as
3 cups Chicken, cooked 3 Celery, ribs 3/4 cup Cucumber 6 Green onions, small 1/2 cup Red bell pepper 3/4 cup Mayonnaise 1/2 tsp Black pepper, ground 1 tsp Garlic salt 1/2 tsp Salt 84 slices White bread or whole wheat
Pepperidge Farm Farmhouse Style
bread, fresh
2½ cups chopped cooked chicken, pulled from
2 (8 ounce) packages Cream cheese
a rotisserie chicken 1 cup chopped strawberries ½ cup chopped toasted pecans ⅓ cup chopped celery ¼ cup chopped green onion 1 (11-ounce) can mandarin oranges, drained and chopped 1 recipe Poppy Seed Dressing (recipe follows) Garnish: sliced strawberries
In a medium size bowl, stir together the softened cream cheese and the mayo until well blended. With a wooden spoon, stir in the chicken and the next 7 ingredients. Cover and chill the filling for 4-24 hours. When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices. Using cookie cutters, or assorted metal shaped cutters , cut the bread slices into desired shapes. Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
Using a 2¼-inch square cutter, cut 2 squares from each bread slice. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside. In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours. Place approximately 3 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad. Garnish sandwiches with strawberry slices, if desired. 14 SOUTHERN WOMAN
Roll the sandwich edges in chopped fresh parsley if desired. Refrigerate, covered with plastic wrap until ready to use.
CHICKENCUCUMBER & CREAM CHEESE TEA SANDWICHES
