Janice’s Chicken Salad Sandwiches
 
Makes 15
Ingredients
  • 2 cups finely chopped cooked chicken breasts
  • ½ cup finely chopped celery
  • ½ cup chopped green grapes
  • ¼ cup toasted sliced almonds
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅓ cup mayonnaise
  • 2 tablespoons sour cream
  • 10 slices soft white bread
  • Garnish: fresh parsley leaves
Instructions
  1. In a large bowl, stir together chicken, celery, grapes, almonds, salt, and pepper. Stir in mayonnaise and sour cream until well combined.
  2. Divide chicken salad among 5 bread slices and spread in an even layer. Top with remaining 5 bread slices to make 5 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create 3-inch squares. Cut each square sandwich into 3 (3x1-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within 2 hours.
  3. Just before serving, garnish sandwiches with parsley leaves, if desired.
Notes
MAKE AHEAD TIP: Chicken salad can be prepared a day in advance, placed in an airtight container, and refrigerated until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/janices-chicken-salad-sandwiches/