Appetizers : Finger sandwiches & cold canapés Last Updated: Apr 26th, 2009 - 17:12:27 Walnut Chicken Salad Tea Sandwiches By Sandra Woodruff  Printer friendly page Yield: 16 sandwiches 1 1/2 cups finely chopped roasted or rotisserie skinless chicken breast 1/4 cup chopped walnuts 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley 3/4 cup light vegetable-flavored cream cheese 1 tablespoon nonfat or low-fat milk 8 slices multigrain or dark pumpernickel bread 1/4 cup nonfat or light mayonnaise 24 large fresh spinach leaves 1. Place the chicken, walnuts, and parsley in a medium bowl and toss to mix. Place the cream cheese and milk in a small bowl and stir to mix. Add the cream cheese mixture to the chicken mixture and stir to mix. 2. Lay four of the bread slices on a flat surface. Spread each bread slice with a-quarter of the chicken mixture and top with some of the spinach leaves. Set aside. 3. Spread each of the remaining bread slices with a-quarter of the mayonnaise and place one of the mayonnaise-coated slices over each of the chicken and spinach coated slices. Cut each sandwich into quarters. 4. Arrange the sandwiches on a platter and serve immediately or cover with plastic wrap and refrigerate for several hours before serving. Nutritional Facts (per sandwich) Calories: 97    Carbohydrates: 8.5 g    Fiber: 1.5 g    Fat: 3.9 g    Sat. Fat: 1.3 g Cholesterol: 18 mg      Protein: 8 g    Sodium: 180 mg    Calcium: 48 mg    GI rating: moderate Diabetic exchanges: 1/2 starch, 1 medium-fat meat © Copyright 2005 by eatsmarttoday.com Top of Page