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Chicken Salad Canapés
By Thrive Life · 1 servings
1h 30m prep time
cook time
A delicious treat for your next party!
by Todd Leonard CEC
Print recipe
Ingredients
- 1 1/2 C THRIVE Seasoned Chicken Slices
- 2 Tbsp THRIVE Chopped Onions
- 1/4 C THRIVE Celery
- 1/2 C Mayonnaise
- 1/4 tsp Mustard
- 1/2 C THRIVE Red Seedless Grapes
- 1/4 tsp Peppercorn
- 1 tsp THRIVE Chefs Choice
- 1 tsp Parsley
- 24 Pumpernickel toast points, buttered and lightly toasted
- 24 Black Olice Slices
- 24 Red Bell Pepper Slices
- 24 Parsley leaves, held in ice water
Directions
- Reconstitute the chicken, onions, and celery by adding enough water to barely cover and allowing to sit for about 10 minutes. Drain any excess water.
- Mix with the mayonnaise, mustard, grapes, seasonings, and chopped parsley and let sit in refrigerator for 1 hour.
- Mix again after refrigerating to make sure flavors are blended together.
- Slice peppers into slices ½" long and 1/8" inch wide.
- To assemble each canapé, place a large tablespoon of chicken salad on a toast point, thread a red pepper slice through an olive, slide the parsley into the olive behind the pepper, and place on top of the chicken salad in the center.