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Apple Chicken Salad Tea Sandwiches

1 large Granny Smith apple, cored and diced 2 cups chicken breasts cooked and finely chopped 1/2 cup celery, finely chopped 1/3 - 1/2 cup mayonnaise 1/8 teaspoon salt 1/8 teaspoon pepper pinch of fresh rosemary (optional) wheat bread butter, softened

In medium mixing bowl, combine apple, chicken, celery, mayonnaise, salt, pepper and rosemary. Spread butter thinly on bread to seal. Spread chicken salad on bread slices. Top with additional bread slices. Trim crusts and cut into desired shapes. Yield: 6 whole sandwiches TeaTime Magazine Fall 2004

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