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
CHICKEN SALAD TEA SANDWICHES
Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.
Provided by Isara
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
- Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g
CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING
This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!
Provided by Ernani
Categories Lunch/Snacks
Time 1h45m
Yield 12 small sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
- If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
Nutrition Facts : Calories 169, Fat 6.9, SaturatedFat 3.1, Cholesterol 85.7, Sodium 180.1, Carbohydrate 0.1, Protein 25.1
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
SUMMER TEA SANDWICHES
These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice., In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 450mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
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CHICKEN SALAD TEA SANDWICHES - URBAN BLISS LIFE
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Ratings 8Category Dinner, Lunch, SandwichCuisine AmericanTotal Time 15 mins
- Add chicken to a large stockpot of salted, boiling water. Reduce heat to medium and simmer chicken at a low boil for 10-12 minutes, or until it is cooked through. Remove from water and place on a plate to cool. Set aside.
- In a large bowl, mix together garlic, ½ cup mayonnaise, green apples, celery, red onion, tarragon, lemon zest, and lemon juice.
- Cut the chicken into small cubes and stir into the mayonnaise mixture until the chicken is well coated. Season with salt and pepper to taste. At this point, you can cover the bowl and refrigerate the chicken salad for up to four hours.
- When you are ready to assemble the sandwiches, lay out 8 slices of Franz Bakery White Mountain Gluten Free Bread.
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