Chicken Salad Finger Sandwiches are easy to assemble and can be made ahead of time. They are great for kids, easy lunches, and for girlie parties.You can get creative with these tips and vary the ingredients. Add some chopped dried mango or dried sweetened cranberries for a sweet bite. Use chopped walnuts instead of sliced almonds. Add green grapes for a pop of juice. Substitute turkey meat for chicken. Replace the sour cream with yogurt. The options are endless.
Cook Time 20minutes
Total Time 20minutes
1cupMiracle Whip mayonnaise
1cupsour creamor yogurt
3tablespoons Mango Chutneyor more if desired
4cupsrotisserie chicken white meatpulled by hand into small pieces
3celery stickstrimmed and diced small
1green applecored and diced small
½cupsliced almondsor chopped walnuts
1stick buttersoftened at room temperature
1loaf Brioche bread14 slices
Combine mayonnaise and sour cream in a small bowl. Mix in the mango chutney, salt and pepper. Dice any large chunks of mango (if any) and return to the mix.
Place the chicken, celery, apple and almonds in a large bowl. Toss to combine. Add the mayo/sour cream/chutney mixture and mix to coat evenly. Add more salt and pepper if desired.
Lay out all the bread slices on a board. Spread each slice with a thin layer of softened butter. Add a generous scoop of chicken salad to half of the bread slices. Top with the remaining bread.
With a large serrated bread knife, trim the crusts from each sandwich. Cut the crustless sandwich into thirds.
Store the crustless finger sandwiches in a storage container. Lay a paper towel of the first layer of sandwiches, and then lay a pieces of parchment paper on top of the paper towel. Repeat with another layer of finger sandwiches. Cover and store in the refrigerator for up to 3 days.