Best 9 Almond Chicken Tea Sandwiches Recipes

CURRIED CHICKEN TEA SANDWICHES

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.

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
• In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
• When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)

CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
• Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
• In a large bowl, stir together the chicken, 1/2 cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
• Put the almonds on a small plate and spread the edges of the rounds with the remaining 1/2 cup mayonnaise to coat well. Roll the edges in the almonds.
• Do ahead
• The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

ALMOND CHICKEN TEA SANDWICHES

Steps:

• 1. Mix all ingredients together. Spread on bread.
• 2. Cut the crust off and cut into quarters. Cut each quarter into triangles. Plan on enough for 1 sandwich per guest
• 3. NOTE: If making ahead, add the sliced almonds just before serving or they will lose their crunch.
• 4. The bread I use is from my local safeway store. their Poppy Seed bread. Compliments the chicken so great.. enjoy.

TEA ROOM CHICKEN SALAD SANDWICHES

Steps:

• Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
• Create sandwiches with your bread; cut sandwiches into fourths.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• 1. In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
• 2. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
• 3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
• 4. Discard skin and shred chicken fine.
• 5. In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
• 6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
• 7. With a 2 inch round cutter cut 2 rounds from each sandwich.
• 8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
• 9. Roll edges in almonds.
• 10. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
• Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
• Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES

Steps:

• Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
• In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
• When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)