CHICKEN SALAD TEA SANDWICHES  
 
  SERVINGS: 4 to 6  

PREP TIME: 15 mins

COOK TIME: 30 mins

 

 

 
 
INGREDIENTS
 
1/2 cup Fresh GourmetŪ Toasted Sliced Almonds
3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 lbs), halved
1 cup mayonnaise
1/3 cup minced shallot
1 tsp minced fresh tarragon leaves
24 very thin slices homemade-type white bread



  DIRECTIONS
 
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 mins. Remove skillet from heat and cool chicken in cooking liquid, 20 mins. Discard skin and shred chicken fine.

In a bowl stir together chicken, 1/2 cup 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 Fresh GourmetŪ Toasted Sliced Almonds on a small plate and spread edges of rounds with remaining 1/2 mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hrs ahead, wrapped in plastic wrap and chilled.