Ingredients
1 cup shredded cooked chicken breast1 hard-boiled large egg, chopped1/2 cup unsweetened crushed pineapple, drained1/3 cup mayonnaise1/2 teaspoon salt1/8 teaspoon pepper1/4 cup chopped pecans, toasted1/2 cup fresh baby spinach8 slices white bread, crusts removed
Preparation
In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour.
Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.
