Chutney Chicken Salad Tea Sandwiches

Chutney Chicken Salad Tea Sandwiches


Ingredients

1 pound(s) boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
1/2 cup(s) finely diced celery
3 tablespoon(s) finely diced red onion
4 tablespoon(s) finely chopped flat-leaf parsley
1 cup(s) walnuts, toasted and chopped
1/3 cup(s) mayonnaise
1 tablespoon(s) fresh lemon juice
3 tablespoon(s) Major Grey’s (mango-ginger) Chutney
16 slice(s) very thin white bread
4 tablespoon(s) butter, room temperature

Directions

1. In a large pot of boiling salted water, simmer chicken 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool 10 minutes.

2. Thinly slice chicken into strips, then finely chop. Season with salt and pepper.

3. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.

4. Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. (Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.) Arrange on serving platter.


This recipe was found and shared through http://www.delish.com/recipefinder/chutney-chicken-salad-tea-sandwiches


Olivia Vidal
© 2009
Teaporia by Tea Time with Liv

Guacamole Chicken Tea Sandwiches

24 white bread slices (other bread flavors may be substituted)
1 cup guacamole, fresh (recipe below) or prepacked
2 cooked chicken breasts, thinly sliced
mayonnaise
3-inch round cookie cutter


Spread 1 side bread with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then mayonnaise-smeared bread. Use 3 in cookie cutter to create round shapes or slice into rectangles or triangles.


Guacamole:

4 ripe, Fresh California Avocados, peeled and seeded
1 ripe, medium Roma tomato, seeded, diced
1/2 cup minced sweet white onion
2 jalapeno chilies, seeded and minced
1/2 cup cilantro leaves, chopped
4 Tbsp. fresh lemon juice
Sea salt and pepper, to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork

Add remaining ingredients and blend gently; leaving some small chunks is fine

Taste and adjust seasoning with salt and pepper if desired.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv

Cucumber Tea Sandwich

1/4 cup loosely packed fresh mint leaves or fresh basil leaves
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
6 slices of white bread (other bread may be substituted)
3-inch length of cucumber

Remove stems, rinse, and dry quickly

Chop leaves into small pieces

Place the cream cheese, butter, and leaves into a bowl and mix well.

Spread the mixture on the bread.

Slice the cucumbers thinly. For more of a crunch slice thicker. Place on one side of bread slices. Assemble sandwich.

Slice the crusts off assembled sandwiches. Slice sandwich into rectangles or triangles.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv

What is a Tea Sandwich?

A tea sandwich is a small sandwich intended to be eaten at afternoon tea time.

The tea sandwich may come in many different forms but should be easy to handle and should be capable of being eaten in two bites. It may be a long, narrow sandwich, a triangular half-sandwich, or a small biscuit. It may also be cut into decorative shapes with a cookie cutter such as hearts and stars.

The bread is traditionally white, thinly sliced, and buttered. The bread crust is cut away clean from the sandwich after the sandwich has been prepared but before serving. Modern bread variations might include wheat, sour dough, or rye.

Fillings for a tea sandwich are light, and delicate in proportion to the amount of bread. Spreads might include cream cheese, mayonnaise mixtures, fresh vegetables such as radishes, cucumber, or watercress. The cucumber tea sandwich in particular is considered the quintessential tea sandwich. Other popular tea sandwich fillings include pimento cheese, smoked salmon, jam, chicken, and egg salad.

Tea sandwiches are flavorful. Tea sandwich recipes are savory fare, not sweet. Save the sweet for the scones and cookies.

Each tea sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches. Peanut butter with banana slices or jelly is just right for a children's tea party.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv