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Nutty Chicken Sandwiches

 Nutty Chicken Sandwiches
Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.