Best 6 Chicken Salad Tea Sandwiches With Smoked Almonds Recipes

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

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

CHICKEN SALAD WITH SMOKED ALMONDS

Steps:

• Stir first 4 ingredients together in a bowl.
• Add salt and pepper to taste.
• Toss in smoked almonds right before serving.
• This can be served as a sandwich or serve it on top of any kind of salad you wish.
• I prefer baby greens.

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.)

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.

CHICKEN SALAD SPREAD WITH 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.

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.