Finger sandwiches with chicken, celery and pecans
Skinless chicken breast, grilled or barbecued
200 g, skinless, finely chopped
2 individual, finely chopped
¼ cup(s), (30g), toasted, finely chopped
2 tbs, finely chopped
¼ cup(s), (75g)
208 g, (8 x 30g slices)
- Place chicken, celery, pecans, chives and mayonnaise in a medium bowl and mix until combined. Season with salt and freshly ground black pepper.
- Spread chicken mixture onto 4 slices bread and sandwich with remaining bread. Remove crusts and cut each sandwich into 3 fingers. Serve.