Chicken Salad Tea Sandwiches

• 5 -6 boneless skinless chicken breasts, cooked and diced
• 1 (5 ounce) can water chestnuts, diced
• 2 -3 green onions, chopped
• 1 stalk celery, diced
• 1/2 cup mayonnaise
• 3/4 cup cream cheese, softened
• salt and pepper
• 2 loaves bread, crusts removed (one dark, one light)
• cucumber, slices (optional)
• alfalfa sprout (optional)

1. Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
2. Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
3. Top with the dark bread, cut in half (making 2 triangles).
4. Wipe your knife off often as you cut to keep the sandwiches clean-looking.
5. You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
6. Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.

chicken breasts, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt, loaves bread, cucumber, alfalfa

Taken from www.food.com/recipe/chicken-salad-tea-sandwiches-361470 (may not work)