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.
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