Tea Room Chicken Salad 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.

CURRIED CHICKEN SALAD TEA SANDWICHES

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

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.

CHICKEN SALAD TEA SANDWICHES

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.

CHICKEN SALAD TEA SANDWICHES

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.

TARRAGON CHICKEN SALAD TEA 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).

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.

TOASTED CHICKEN SALAD SANDWICHES

Steps:

• Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.

SESAME-CRUSTED CHICKEN SALAD TEA SANDWICHES

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 SANDWICHES

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.