Curried Chicken Tea Sandwiches Recipes

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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.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

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

2 cups cubed, cooked chicken
1 unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
12 lettuce leaves

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

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.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

These tea sandwiches have chewey dried cranberries and crunchy pecans, the sweetness of apple and the spiciness of curry on heart-shaped bread.

Provided by sugarpea

Categories     Spreads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cubed cooked chicken
1 1/2 cups unpeeled red apples, chopped (or 1 medium)
3/4 cup dried cranberries
1/2 cup celery, thinly sliced and chopped
1/4 cup chopped pecans
2 tablespoons green onions, thinly sliced
3/4 cup mayonnaise
2 teaspoons lime juice
1/2-3/4 teaspoon curry powder
12 slices bread
lettuce leaf

Steps:

  • Combine the fist 6 ingredients thru green onions.
  • Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
  • Cover and refrigerate until ready to serve.
  • Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.

QUICK AND EASY CURRY CHICKEN TEA SANDWICH



Quick and Easy Curry Chicken Tea Sandwich image

Tasty finger food, not just great with tea but also fantastic for potlucks and appetizers for your next party. I marinaded this chicken breast but you can also use left over rotisserie chicken.

Provided by sonnyu28

Categories     Lunch/Snacks

Time 20m

Yield 24 sandwiches, 6 serving(s)

Number Of Ingredients 10

1 small chicken breast
1 tablespoon curry paste
1/2 cup mayonnaise
1 ounce onion, chopped
1/2 pickle, chopped
1 pinch curry powder
salt
pepper
12 slices bread, toasting bread
butter

Steps:

  • cube chicken breast and marinate in your favorite curry paste (ideally over night).
  • broil or pan fry the chicken and let cool.
  • dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
  • add curry, salt and pepper to taste.
  • butter all slices of bread all the way to the edge.
  • spread curry chicken paste onto bread, top with another slice.
  • cut the crust off the sandwiches and cut into small triangles or slices.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

A chicken and avocado sandwich gets a spicy boost from the curry powder here.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

1 tablespoon peppercorns
Salt
1 skinless, boneless chicken breast
1 1/2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon curry powder
Freshly ground black pepper
4 slices whole-wheat or multigrain bread
1 tablespoon unsalted butter
1/2 avocado, cut into 1/4-inch-thick slices
1/4 cup alfalfa sprouts

Steps:

  • Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
  • Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
  • Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

CHICKEN CURRY TEA SANDWICH



Chicken Curry Tea Sandwich image

chicken curry sandwich

Provided by hjbetts

Time 30m

Yield Makes Sandwiches

Number Of Ingredients 0

Steps:

  • In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise.
  • Stir until well blended.
  • Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
  • Spread one side of each piece of bread lightly with butter.
  • Top the buttered side of 8 slices of bread with some of the chicken mixture.
  • Top with the remaining bread slices, buttered side down.
  • Carefully cut the crusts from each sandwich with a long, sharp knife.
  • Cut the sandwiches in half diagonally and then cut in half again.

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES



Almond-Crusted Curry Chicken Salad Tea Sandwiches image

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

1 cup toasted sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1 1/2 cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
3/4 teaspoon white-wine vinegar
3 tablespoons unsweetened shredded coconut, toasted
1/2 cup (1 stick) unsalted butter, room temperature
24 thin slices white bread

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.)

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