Chicken Salad Tea Sandwiches With Smoked Almonds Recipes

TEA ROOM CHICKEN SALAD SANDWICHES

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.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

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.

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 WITH SMOKED ALMONDS

Steps:

• Stir first 4 ingredients together in a bowl.
• Add salt and pepper to taste.
• Toss in smoked almonds right before serving.
• This can be served as a sandwich or serve it on top of any kind of salad you wish.
• I prefer baby greens.

CURRIED CHICKEN TEA SANDWICHES

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.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• 1. In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
• 2. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
• 3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
• 4. Discard skin and shred chicken fine.
• 5. In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
• 6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
• 7. With a 2 inch round cutter cut 2 rounds from each sandwich.
• 8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
• 9. Roll edges in almonds.
• 10. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.