1. Using a small flower shaped (or your preferred shape) cookie cutter, cut shapes in the middle of half of the bread slices. Cover with damp paper towels, or store in a resealable plastic bag to keepfrom drying out.

2. In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold.

3. Place approximately 3 tablespoons chicken salad on a slice of bread without a cutout. Top with a slice of bread with a cutout. Using a 2 3/4" flower shaped cookie cutter, cut out a shape from the middle of the sandwich. Repeat with remaining bread and chicken salad.

4. Using the small flower cookie cutter, cut shapes out of outside slices of strawberries. Place one shape on top of each sandwich.

Notes

• Sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time.

• Garnish sandwiches just before serving.

• Dressing can be made a day in advance.

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