Chicken-Cucumber Canapes

Chicken-Cucumber Canapes

Southern Living JUNE 1998

  • Yield: 7 dozen


  • 2 (8-ounce) packages reduced-fat cream cheese, softened
  • 3/4 cup reduced-fat mayonnaise
  • 3 cups diced cooked chicken
  • 3/4 cup peeled, seeded, diced cucumber
  • 3 celery ribs, diced
  • 1/2 cup diced red bell pepper
  • 6 green onions, chopped
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 84 white or wheat sandwich bread slices (about 4 loaves)
  • Minced fresh parsley (optional)


Stir together cream cheese and mayonnaise. Stir in chicken and next 7 ingredients. Cover and chill at least 4 hours.

Cut bread slices with assorted 2 1/2-inch cutters, reserving trimmings for other uses. Spread half of bread shapes with chicken mixture; top each with a matching bread shape. Roll sandwich edges in parsley, if desired.

Note: To make finger sandwiches, cut crusts from 42 bread slices (about 2 loaves). Spread half of slices with filling; top with remaining bread slices. Cut each sandwich into 4 equal strips. Roll edges in parsley, if desired.


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Chicken-Cucumber Canapes Recipe