Chicken Foot Chicken Salad Sandwiches

I found this recipe in Paula Deen’s Quick & Easy Meals Magazine. I loved the taste of the pumpernickel bread and the chicken salad together. I made this the night before and had it for a quick lunch today. Would be great for an appetizer as well. I’m not sure on the nutritional value of this recipe.  I also used light sour cream and light mayo.

Ingredients:

3 cups chopped cooked chicken

½ cup slivered almonds

½ cup sour cream

½ cup mayonnaise

2 tablespoons minced fresh chives

2 tablespoons honey

1 teaspoon salt

¼ teaspoon ground black pepper

12 slices homestyle white bread

12 slices pumpernickel rye bread

Directions:

In a large bowl, combine chicken, almonds, sour cream, mayonnaise, chives, honey, salt, and pepper. Cover, and refrigerate for up to 2 days.

Spread chicken mixture evenly on slices of white bread. Top each with 1 slice pumpernickel rye bread. Trim crusts, and cut each into 4 fingers. Cover, and refrigerate for up to 2 hours.