Curried Chicken Salad Tea Sandwiches

Prep: 1 hr. Yield: Makes about 25 servings Ingredients 4 cups finely chopped cooked chicken 3 (8-ounce) packages cream cheese, softened 3/4 cup dried cranberries, chopped 1/2 cup sweetened flaked coconut, toasted 6 green onions, minced 2 celery ribs, diced 1 (2 1/4-ounce) package slivered almonds, toasted 1 tablespoon curry powder 1 tablespoon freshly grated ginger 1/2 teaspoon salt 1/2 teaspoon pepper 48 whole-grain bread slices Preparation 1. Stir together first 11 ingredients. Spread mixture evenly on 1 side each of 24 bread slices; top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into 4 rectangles with a serrated knife. Southern Living, JULY 2008
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