How to Cook Chicken Salad

1 loaf thinly sliced bread
Butter or margarine, softened
1 cup finely chopped cooked chicken
1/2 cup chopped celery
1/4 cup chopped toasted pecans
1 tsp honey mustard
1 tsp lemon juice
Salt and pepper to taste
Roll bread slices with a rolling pin.

Lightly butter one side.

Use a biscuit or cookie cutter to cut out a circle with no crusts.

Press into a muffin tin and bake at 325 degrees for 10-15 minutes until lightly brown.

Remove and cool completely.

Mix the rest of the ingredients.

Spoon into toast cups and serve.

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