curried chicken tea sandwiches

tea-sandwiches-sl-257513-x

I am making this recipe for a 1920’s themed book club…

Ingredients:

  • 1/2 cup flaked coconut
  • 1/2 cup chopped almonds
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons orange marmalade
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups diced cooked chicken
  • 12 (1/2-inch-thick) pumpernickel, or wheat bread slices
  • 3 tablespoons diced green onions

Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

**Recommended to make a day ahead of time (except for baking coconut and almonds) to let the flavors marinate.

Source: Southern Living

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