Chicken Salad Tea Sandwiches

• boneless skinless chicken breasts, cooked and diced↗5 -6
• water chestnuts, diced1

  (5 ounce) can

• green onions, chopped↗2 -3
• stalk celery, diced↗1
• mayonnaise↗1⁄2 cup
• cream cheese, softened↗3⁄4 cup
• salt and pepper
• bread, crusts removed (one dark, one light)↗2
• cucumber, slices (optional)↗
• alfalfa sprout (optional)↗

Step-by-step instructions

1. 1

   Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.

2. 2

   Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).

3. 3

   Top with the dark bread, cut in half (making 2 triangles).

4. 4

   Wipe your knife off often as you cut to keep the sandwiches clean-looking.

5. 5

   You can add some cucumber or alfalfa sprouts inside each triangle, if desired.

6. 6

   Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.