Curried Chicken Salad Tea Sandwiches
Curried Chicken Salad Tea Sandwiches
Savor this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Assembling
  • Preparation Time 20 minutes
  • Yield 8 servings
  • 2 cups diced cooked Chicken breast (about 12 ounces)
  • ¾ cup dried Cranberries
  • ¾ cup Mayonnaise
  • ½ cup chopped toasted Walnuts
  • 3 tablespoons chopped Scallions, white and green parts (about 2 Scallions)
  • 1+½ teaspoons Curry powder
  • ½ medium Fuji Apple, peeled, cored and diced (about ¾ cup)
  • 8 slices square, firm Whole-Wheat bread
  1. In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine
  2. Cut the crusts from the bread and set aside for another purpose
  3. 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

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