Strawberry Chicken Salad Tea Sandwiches

INGREDIENTS

• Chicken Salad
• 12 slices white sandwich bread
• 2 1/2  cups chicken breast meat about 3 breasts depending on size
• 1 cup  strawberries plus 3 more large berries for garnish
• 1/2 cup toasted pecans
• 1/3 cup celery
• 1/4 cup green onion
• 1 11 oz can mandarin pieces drained
• Poppy Seed Dressing
• 1/2 cup light mayonnaise
• 1 Tbsp champagne vinegar substitute white wine vinegar if necessary
• 2 tsps poppy seeds
• 2 tsps sugar
• 1/4 tsp salt
• 1/8 tsp  black pepper
• Strawberry Chicken Salad Tea Sandwiches

INSTRUCTIONS

• Put all dressing ingredients into a blender and blend til smooth. Refrigerate until ready to use to allow flavours to meld.
• Poach chicken breasts in sauce pan over medium heat in water that reaches half way up the chicken breasts. About 10 minutes per side. Check for doneness.
• While chicken is cooking, preheat oven to 375 degrees. Lay pecans out in a single layer on an oven proof pan. Toast about 13 minutes. Remove when browned and you can smell the nuts. Allow nuts to cool.
• While chicken is cooking rough chop the strawberries, celery and green onions and mandarins.
• When cool roughly chop chicken.
• Put chicken and other salad ingredients (except bread) in your food processor and pulse a few times until there are no big chunks of meat or fruit or vegetables. Be careful not to over process into a paste.
• Mix chicken salad and dressing. Chicken salad mixture can be made a day ahead and refrigerated.
• When ready to serve, cut crusts off the bread slices. Make sure your bread is square.
• Spread chicken salad mixture evenly over one half of the bread slices. It will be quite thick. Top with a plain piece of bread. Cut diagonally in half.
• Thinly slice the 3 strawberries reserved for garnish into 4 slices each. Top each sandwich with a slice of strawberry just before plating.

Lokasi:

Berbagi :