Chicken tea sandwiches
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, finely chopped
Fat free mayonnaise
2 medium, finely chopped
1 Tbsp, chopped
Fresh lemon juice
⅛ tsp, freshly ground
6 slice(s), crusts removed
¼ medium, thinly sliced into 12 pieces
6 slice(s), or white bread, crusts removed
- Combine the chicken, mayonnaise, scallions, tarragon, lemon zest, lemon juice, salt, and pepper in a medium bowl until well mixed.
- Place the slices of dark bread on a work surface. Top each slice with 2 cucumber slices. Spread 1⁄4 cup of the chicken salad over the cucumber on each slice of bread, spreading it all the way to the edge. Top each with a slice of the white bread. Cut each sandwich on the diagonal to form 4 sandwich triangles, making a total of 24 triangles. Yields 2 triangles per serving.