Monday, April 13, 2009

Chicken Salad Finger Sandwiches

2 12.5-oz. cans chicken meat, white breast, drained
2-3 T. Mayonnaise
1 t. mustard
2 t. bluecheese dressing
Chopped green onion
2 T. red onion, chopped
1 t. fresh tarragon, chopped
2 t. fresh parsley, chopped
1/4 cup sliced almonds
Salt and pepper to taste
Baby greens
Whole wheat bread slices

Combine all ingredients. Prepare sandwiches topping with the baby greens; cut into 4's on the diagonal. Makes approx. 10 sandwiches or 40 finger sandwiches. Serves 8-10.

Note: The measurements for the mayonnaise, mustard, and bluecheese dressing are approximates since I made a large batch. Add slowly until you get the consistancy you'd like.

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