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Chicken Curry Finger Sandwiches

This chicken blend may also be served atop a salad...

2 cups		finely chopped cooked chicken breast
½ cup		slivered almonds, toasted
¼ cup		finely chopped celery
¼ cup		finely chopped water chestnuts
¾ cup		mayonnaise
½ tsp		fresh lemon juice
½ tsp		curry powder
½ tsp		mango chutney

1	In large bowl, combine chicken, almonds, celery and water chestnuts. Mix well.
2	In separate bowl, blend mayonnaise together with spices. Add to chicken mixture and stir well to combine.
3	Chill, covered in the refrigerator. Best served on lightly toasted baguette slices, open faced.

Yield: 3-4 cups

Cooking Tips

*Try adding raisins or grape halves to the chicken blend.