Quick And Easy Curry Chicken Tea Sandwich Recipes
CURRIED CHICKEN TEA SANDWICHES
These tea sandwiches have chewey dried cranberries and crunchy pecans, the sweetness of apple and the spiciness of curry on heart-shaped bread.
Provided by sugarpea
Categories Spreads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the fist 6 ingredients thru green onions.
- Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
- Cover and refrigerate until ready to serve.
- Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.
CURRIED CHICKEN TEA SANDWICHES
With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
Provided by pattycakes
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
- Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g
CURRIED CHICKEN SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 20m
Yield 16 tea sandwiches
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
- Cut the crusts from the bread and set aside for another purpose.
- 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.
CURRIED CHICKEN SALAD SANDWICHES
This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.
Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.
CURRIED CHICKEN TEA SANDWICHES
Have fun with these sandwiches for a tea, shower, or party.
Provided by Linda Moore
Categories Sandwiches
Time 25m
Number Of Ingredients 10
Steps:
- 1. Bake coconut and almonds in shallow baking pans at 350*, stirring occasionally, 5-10 minutes or until toasted.
- 2. Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips.
- 3. Sprinkle evenly with coconut, almonds, and green onions.
CHICKEN CURRY TEA SANDWICH
Making Sandwiches Ahead of Time: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy)....
Provided by Ashley Bateman
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
- 2. Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
- 3. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
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- Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a Santoku knife and cutting board, thinly slice the celery. Mince the onion. Set aside until ready to use.
- In a medium saucepan, cook the chicken breasts in boiling water on medium heat, about 15-20 minutes, until cooked but still tender.
- Place pieces of chicken in a food processor and process for 30-60 seconds until finely ground.Once the chicken is cooked, you may shred it with a fork, or I like to finely chop mine in a food processor. The end measurement should result in at least 3 cups of ground chicken after it has been shredded in the food processor.
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