STRAWBERRY CHICKEN SALAD TEA SANDWICHES

12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style

2½ cups chopped cooked chicken, pulled from 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

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

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 bread, fresh

2 (8 ounce) packages Cream cheese

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.

Roll the sandwich edges in chopped fresh parsley if desired Refrigerate, covered with plastic wrap until ready to use