Sesame Ginger chicken Salad (Tea Time March/April 2009)
¼ lb deli smoked chicken breast
3 T mayo
½ tsp sesame oil
1 tsp low sodium soy sauce
½ tsp ground ginger
¼ cup chopped green onion
12 thinly sliced wheat bread, cut into 3 1/2 – 4 inch squares, crusts removed
¼ cup matchstick carrots or thinly sliced carrots or orange pepper thinly slices
In work bowl of food processor, combine chicken, mayo, oil, soy sauce, and ground ginger. Pulse to combine – do not over process
Scoop mixture into large bowl, stir in green onion.
Place slice of bread on flat surface and place 2 T of chicken salad onto the center of the bread.
Place 4-5 carrots in center of the chicken salad the wrap bread into cone around chicken salad, being sure to leave one end open and the carrots/pepper showing.
Place toothpick through the centers to hold the bread in place.
Place sandwiches on a tray, wrap with plastic wrap, and chill for one hour.
Remove toothpicks before serving.