Chicken Salad Finger Sandwiches

Monica J. Pileggi

October 2004

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.