Chicken Salad for Sandwiches
Makes 12 whole, 24 tea or 48 finger sandwiches. Recipe is by Cynthia Nobles.
1 cup mayonnaise
1 rib celery, finely diced
1 tbl. fresh lemon juice
1/4 cup finely minced onion
1/4 cup finely chopped green onion
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. ground black pepper
4 cups cooked and diced white meat chicken (about 13/4 lbs.)
2 hard-boiled eggs, mashed with a fork
24 very thin slices sandwich bread
1. In a bowl, combine mayonnaise, celery, lemon juice, onion, green onion, celery salt, salt and black pepper.
2. Stir in chicken and eggs. Refrigerate in an air-tight container for up to 2 days.
3. Make sandwiches with bread. For tea sandwiches, cut with a 2-inch round cutter, cutting 2 rounds from each sandwich. For finger sandwiches, cut whole sandwiches into quarters on the diagonal and trim crusts.