I have a case of the busies.
Busy being busy.
An absolutely obscene amount of sugar has entered my kitchen in the past week. Sugar in all its forms: refined, powdered, brown, raw, not to mention syrupy sugars in all grades and shades, leaving me at the end of a sugary sweet slope, just longing for some real food.
Something satisfying but not stodgy, something easy, comforting and that doesn’t involve turning on the stove or using multiple dishes.
Something like these little cinnamon-y chicken salad tea sandwiches that my mom used to serve at events when she ran a catering business.
Upon serving these sandwiches, you will surely spot people walking around with a stack of them, muttering something to the effect of…
“These are amazing! I would have never thought to put chicken salad on cinnamon bread!”
This sandwich is so versatile; it can be a satisfying break during tree decorating and light hanging or this year’s best New Year’s Eve party finger food.
Or both. I would go with both.
Apple Walnut Chicken Salad on Cinnamon Bread
Makes 4-5 sandwiches
3 cups cooked, shredded or chopped chicken
¾ cup of diced apple
3 stalks celery, diced
½ chopped toasted walnuts
½ cup mayonnaise
1 Tablespoon Braggs apple cider vinegar
4 teaspoons honey
Salt and pepper to taste
8-10 slices of cinnamon bread
Mix all ingredients, except for the bread. Butter the bread slices. (Optional)
Layer the chicken salad on the bread slices and cut into 4 equal triangles.
Because triangles are just way cooler than squares.