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Nutty Chicken Sandwiches Recipe

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Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.

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8 Servings
Prep: 20 min. + chilling

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

In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour.
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.

Nutty Chicken Sandwiches published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p200

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