Ingredients Needed
- 18 slices Aunt Millie’s Homestyle Buttermilk Bread, crusts removed
- 1 cup cooked chicken, finely chopped
- ½ cup celery, finely chopped
- 1 green onion, thinly sliced
- ¼ cup low-fat mayonnaise
- ½ teaspoon lemon juice
- ¼ cup butter, softened
- 18 thin carrot sticks, about 1-inch long
- 1 bundle green onions
- salt
- pepper
Directions | Yield: 18 servings
- Combine chicken, celery, onion, mayonnaise, lemon juice, and salt and pepper to taste.
- Flatten the bread slices with a rolling pin and cut into squares.
- Spread each with softened butter and then roll up cornucopia style, overlapping two edges.
- Spoon in desired amount of chicken salad, and place a carrot stick in each sandwich.
- Place green onion into bottom as a stem to the flower.
- Chill for one hour before serving.
