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Chicken Salad Tea Sandwiches

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  • 1 (5 ounce) can chunk white chicken, well drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons apricot jam
  • 2 tablespoons raisins
  • 1 tablespoon finely chopped onion
  • 16 slices fresh, soft wheat bread


  1. In Small Batter Bowl, combine chicken, mayonnaise, jam, raisins and onion.
  2. Using Small Scoop, place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly. Top with remaining bread slices. Center Small Cut-N-Seal™ over bread; cut and seal.

Yield: 8 sandwiches

Cook’s Tip: Assemble ingredients prior to recipe preparation.

Recipe credit: Pampered Chef