12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
3 tablespoons diced green onions
How to Make It
Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.
I just made these for a baby shower/tea party. I made many other yummy things but these were by far the biggest hit of the day. Some ladies thought it was the best chicken salad they have ever tasted! Needless to say I shared the recipe with several of my guests and I will definitely be making these again!
I have made these sandwiches for years- and they are ALWAYS a hit. The curry flavor is not strong at all, and if you don't like coconut you can leave it out (though I do love coconut and happen to think it really makes the sandwiches that much better). I've made it on many types of bread, and the pumpernickel is just fantastic!
Made these for a dear friends retirement party. They were excellent and everyone wanted the recipe. I made everything the day before expect the almonds and coconut. I assembled them prior to serving and was done in a flash. I will make these again and again.
Excellent! Mixed the ingredients together except for the almonds and coconut and made a day ahead. Then added other ingredients and placed on croissants right before serving. My lady friends raved about it!
This was a big hit at my daughters bridal shower. I noticed that some LOVED them a lot but I thought they were just okay ... but then I have always been a picky eater. I will definitately make them again for a special luncheon.
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