Chicken Salad Tea Sandwiches

By WEEK Producer



Boneless, skinless chicken breast seasoned

Cavendar's Greek Seasoning or  lemon seasoning or seasoned salt

Olive oil

1 or 2 teaspoons fresh tarragon


Toasted almonds

Diced celerty

Pepperidge Farm thin white bread



Season the chicken breast with your choice of seasoning and drizzle with olive oil.

Bake in a covered dish at 425 degrees until tender about 20 to 25 minutes

Cool chicken breast and then mince fine.

Season lightly with salt and tarragon and mix in mayo, almonds and celery

Trim crusts from two slices bread.

Spread both slices with butter

Spread one slice with chicken salad and top with second slice

Wrap in plastic wrap immediately and chill until served.

Cut in fingers of triangles before serving