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-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 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.
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
TEA ROOM CHICKEN SALAD SANDWICHES
I just had these at a tea room and they were so yummy!
Provided by Godiva Goddess
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
- Create sandwiches with your bread; cut sandwiches into fourths.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g
CURRIED CHICKEN TEA SANDWICHES
At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lime juice and curry powder; pour over chicken mixture; toss to coat. Cover and refrigerate until ready to serve. , Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.
Nutrition Facts : Fat 31 g fat (5 g saturated fat), Cholesterol 52 mg cholesterol, Sodium 468 mg sodium, Carbohydrate 42 g carbohydrate, Fiber 3 g fiber, Protein 18 g protein.
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 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.
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