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Chicken Salad Tea Sandwiches

This is a recipe I used in my Tearoom
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Prep Time 15 minutes
Refrigerate 2 hours
Total Time 2 hours 15 minutes
Servings: 28 -32 mini tea sandwiches
Course: Brunch, Party Foods
Ingredients Method

Ingredients
  

  • 1 12.5 oz. can of chunk chicken breast chicken drained. save liquid for soup and freeze
  • 1 7.5 oz container of pineapple cream cheese spread.
  • 1/4 cup chopped celery
  • 1/4 cup chopped or sliced almonds
  • 2 tablespoons of Peach or Apricot Jam
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon pepper
  • chopped fresh parsley handful chopped for sides of sandwich
  • raisen bread

Method
 

  1. Combine all ingredients except bread and parsley in a mixing bowl.
  2. Place mixture in the refrigerator for at least 2 hours or overnight.
  3. After chilled, spread the mixture on one slice of raisin bread. (can be lightly toasted if you wish)
  4. Add a second slice of bread. Cut the crust off on all four sides. Then cut into 4 triangles.
  5. Dip triangles in fresh-cut parsley.
  6. Place on serving plate or tea tray for a tea party. Enjoy!