Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 to 8
Annie Schlecter

How to Make It

Step 1

In a large bowl, combine the chicken, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days.

Step 2

Place 6 of the bread slices on a work surface.

Step 3

Divide the chicken salad evenly among the slices and top with the remaining bread.

Step 4

Trim the crusts and cut into quarters.

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Ratings & Reviews

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Reviews
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