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
CURRIED CHICKEN SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 20m
Yield 16 tea sandwiches
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
TEA ROOM CHICKEN SALAD
The secret to our chicken salad is just plain fresh (not frozen) chicken, cooked in water with a little salt. We usually make 20 pounds at a time, but our cook, Dorothy, and I have cut down the recipe quantity.-Mary Henry, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.
Nutrition Facts :
CHICKEN SALAD TEA SANDWICHES
Make and share this Chicken Salad Tea Sandwiches recipe from Food.com.
Provided by SeriousMoms
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
- Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
- Top with the dark bread, cut in half (making 2 triangles).
- Wipe your knife off often as you cut to keep the sandwiches clean-looking.
- You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
- Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.
CHICKEN SALAD TEA ROOM STYLE
This is my version of a local tea room/ice cream shop that serves the best chicken salad I've ever had. What makes it so good is the contrast of sweet fruit, the crunchiness of the nuts and a hint of tangy lemon.
Provided by GypsyAnn
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medicum size bowl, combine the celery, apple, onion, pecans, salt, pepper, sugar, lemon juice and mayonnaise.
- Add the chicken and parsley and toss gently.
- Cover and chill. Sprinkle a small amount of paprika over salad and serve over a bed of lettuce leaves or as a filling for sandwiches.
SESAME-CRUSTED CHICKEN SALAD TEA SANDWICHES
These Asian-inspired sandwiches crusted with sesame seeds look particularly dramatic when lined up side by side. Toasting the sesame seeds deepens their flavor, so do not omit this step.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium-low heat. Add sesame seeds and shake the skillet gently, moving the seeds around, until they are aromatic, about 5 minutes. Set aside.
- Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover and bring to a simmer. Uncover and cook for 1 hour. Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool. Discard the seasonings and refrigerate or freeze the stock for future use. When the chicken is cool enough to handle, remove the skin and discard. Shred the meat from the chicken and then chop it until very fine. Refrigerate, covered, until well chilled.
- In a small bowl, mix together the mayonnaise and sesame oil. Add this to the chicken and combine well. Add the cilantro, chives, and scallions and combine well. Add salt and pepper to taste. Refrigerate, covered, until ready to use.
- Spread each bread slice with butter, reserving some butter for garnishing. Spread an even layer of chicken salad onto half of the slices of bread. Top with the other half of the slices to make sandwiches. Trim the crusts. Cut each sandwich on the diagonal. Arrange the sandwiches long-edge down in a row. Spread the remaining butter along one side of the row. Press the sesame seeds into the buttered edge to cover. Garnish the platter with mizuna leaves and serve.
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CHICKEN SALAD TEA SANDWICHES - URBAN BLISS LIFE
From urbanblisslife.com
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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