Chicken Salad Tea Sandwiches Recipes

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CURRIED CHICKEN SALAD TEA SANDWICHES



Curried Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 16 tea sandwiches

Number Of Ingredients 8

2 cups diced cooked chicken breast (about 12 ounces)
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped toasted walnuts
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 teaspoons curry powder
1/2 medium Fuji apple, peeled, cored and diced (about 3/4 cup)
8 slices square, firm whole-wheat bread

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 SANDWICHES



Tea Room Chicken Salad Sandwiches image

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

½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½ cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

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

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

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

1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

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

TARRAGON CHICKEN SALAD TEA SANDWICHES



Tarragon Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 3 cups chicken salad

Number Of Ingredients 8

4 cups cooked and shredded chicken (I roasted 2.5 pounds of bone-in breasts)
1/2 cup good-quality mayonnaise (I prefer Duke's or homemade)
1/4 cup sour cream
1 tablespoon finely chopped fresh tarragon (or more to taste)
1/2 cup chopped red grapes
1/4 cup coarsely chopped pecans
Salt and pepper, to taste
Sliced whole wheat bread, for sandwiches

Steps:

  • In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

SESAME-CRUSTED CHICKEN SALAD TEA SANDWICHES



Sesame-Crusted Chicken Salad Tea Sandwiches image

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

1 medium onion, skin on, sliced in half
6 black peppercorns
1 bay leaf
2 sprigs fresh thyme
One 3 1/2-pound chicken, giblets removed, rinsed and patted dry
1/2 cup plus 2 tablespoons mayonnaise
1 tablespoon dark sesame oil
2 tablespoons finely chopped fresh cilantro
2 tablespoons snipped fresh chives
3 scallions, white and light-green parts only, thinly sliced crosswise to yield 1/4 cup
Kosher salt and freshly ground black pepper
24 very thin slices of white sandwich bread
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1/4 cup toasted sesame seeds
Mizuna leaves, for garnish

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.

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

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

5 -6 boneless skinless chicken breasts, cooked and diced
1 (5 ounce) can water chestnuts, diced
2 -3 green onions, chopped
1 stalk celery, diced
1/2 cup mayonnaise
3/4 cup cream cheese, softened
salt and pepper
2 loaves bread, crusts removed (one dark, one light)
cucumber, slices (optional)
alfalfa sprout (optional)

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.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

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

2 cups cubed cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise
2 teaspoons lime juice
1/2 to 3/4 teaspoon curry powder
12 slices bread
Lettuce leaves

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.

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Make and share this Chicken Salad Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories     Lunch/Snacks

Time 25m

Yield 20 sandwiches

Number Of Ingredients 9

1/4 cup butter
2 teaspoons lemon juice
1 pinch salt
1 cup cooked chicken, finely chopped
1 slice red bell pepper, finely minced
1/4 cup mayonnaise (I use Miracle Whip)
1/4 cup slivered almonds, finely chopped
salt and pepper
10 slices white bread, sliced thin (cut regular pieces in half if you have to)

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.

Nutrition Facts : Calories 84.8, Fat 4.8, SaturatedFat 1.9, Cholesterol 12.1, Sodium 135.4, Carbohydrate 7.4, Fiber 0.5, Sugar 0.8, Protein 3

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS



Chicken Salad Tea Sandwiches with Smoked Almonds image

Categories     Sandwich     Chicken     Poach     Quick & Easy     Lunch     Mayonnaise     Almond     Chill     Tarragon     Shallot     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

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 SANDWICHES



Chicken Salad Sandwiches image

Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 to 14

Number Of Ingredients 13

Two 14 1/2-ounce cans low-sodium chicken broth
2 cups water
1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
1 carrot, peeled and cut lengthwise into four pieces
1 medium onion, peeled and quartered
1 dried bay leaf
5 whole black peppercorns
1 whole boneless and skinless chicken breast (about 1/2 pound)
2 tablespoons Dijon mustard
1 cup mayonnaise
Salt and freshly ground pepper
1 loaf whole-wheat bread, sliced and crusts removed
1/2 head green-leaf lettuce, leaves separated

Steps:

  • Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
  • Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
  • Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

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