Chicken Salad Tea Sandwiches - cooking recipe

Ingredients

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)

Preparation

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.
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).
Top with the dark bread, cut in half (making 2 triangles).
Wipe your knife off often as you cut to keep the sandwiches clean-looking.
You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.