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.