ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
- In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
- When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
- In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
- Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)
CURRIED CHICKEN TEA SANDWICHES
With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
Provided by pattycakes
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
- Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g
ALMOND CHICKEN TEA SANDWICHES
you can make as much as you want, it triples so easy, I did these for 50.. enjoy
Provided by Laura Spencer-Whitacre
Categories Sandwiches
Time 10m
Number Of Ingredients 4
Steps:
- 1. Mix all ingredients together. Spread on bread.
- 2. Cut the crust off and cut into quarters. Cut each quarter into triangles. Plan on enough for 1 sandwich per guest
- 3. NOTE: If making ahead, add the sliced almonds just before serving or they will lose their crunch.
- 4. The bread I use is from my local safeway store. their Poppy Seed bread. Compliments the chicken so great.. enjoy.
CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Steps:
- In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
- In a large bowl, stir together the chicken, 1/2 cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
- Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
- Put the almonds on a small plate and spread the edges of the rounds with the remaining 1/2 cup mayonnaise to coat well. Roll the edges in the almonds.
- Do ahead
- The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Categories Sandwich Chicken Poach Quick & Easy Lunch Mayonnaise Almond Chill Tarragon Shallot Gourmet Sugar Conscious Kidney Friendly
Yield Makes 24 tea sandwiches
Number Of Ingredients 7
Steps:
- In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
- In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
- Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
- Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
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