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Chicken, Pecan and Cucumber Finger Sandwiches
1 1/2 cups cooked, diced chicken breast (from a deli roasted chicken is good)
2 hard-boiled eggs
1 cup mayonnaise (do not substitute)
1/2 cup onion, finely chopped
4 tablespoons pecans, finely chopped
Salt and pepper, to your taste
McCormick’s Montreal Chicken seasoning, to your taste
1 loaf party rye bread, or any bread of your choice, with crusts removed
2 cucumbers, peeled and thinly sliced
Mix first 5 ingredients and add seasonings to your taste; chill mixture several hours.
When ready to serve, butter bread very lightly on one side; top with a few slices of cucumbers, then the chicken mixture.
Top each little open-faced sandwich with a pecan half.
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