Almond Chicken Tea Sandwiches 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.

ALMOND CHICKEN TEA SANDWICHES

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.

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES

Steps:

• Preheat the oven to 350°F. Spread the 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 the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
• When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the 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 the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)

CURRIED CHICKEN TEA SANDWICHES

Steps:

• 1. Bake coconut and almonds in shallow baking pans at 350*, stirring occasionally, 5-10 minutes or until toasted.
• 2. Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips.
• 3. Sprinkle evenly with coconut, almonds, and green onions.

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

Steps:

• For the spread, combine the butter, lemon juice and salt.
• To make the filing, combine chicken, mayonnaise, almonds, salt and pepper.
• Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides inches.
• Remove the crusts and cut the sandwiches as desired.