Chicken Salad Tea Sandwiched With Smoked Almonds Recipes

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CHICKEN SALAD SPREAD WITH SMOKED ALMONDS



Chicken Salad Spread With Smoked Almonds image

Looking for a subtly seasoned, special occasion tea sandwich? I think you'll find this one will be a popular addition to your cold tray offerings. I have confidently served this at bridal showers and and family parties with many a request for this simple but tasty recipe.

Provided by mrspotter

Categories     Lunch/Snacks

Time 55m

Yield 24 tea sandwiches

Number Of Ingredients 7

3 cups chicken broth
2 whole boneless chicken breasts, cut in half, skin on
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 slices of crustless white bread, thin slices or 12 halved croissants
1/2 cup finely chopped smoked almonds

Steps:

  • Bring broth or water to a boil in a large skillet and add chicken breasts.
  • Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
  • Discard the skin and finely shred the chicken into a bowl.
  • Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning 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.
  • Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
  • If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
  • These sandwiches may be made 2 hours ahead, wrapped, and chilled.

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