Best 4 Tarragon Chicken Salad Tea Sandwiches Recipes
Indulge in a delightful culinary journey with our curated collection of Tarragon Chicken Salad Tea Sandwiches recipes. These exquisite finger foods combine the delicate flavors of tarragon, succulent chicken, creamy mayonnaise, and a hint of Dijon mustard, all nestled between layers of soft and fluffy bread. Discover a symphony of tastes and textures in every bite, making these sandwiches perfect for your next afternoon tea party, picnic, or light lunch. Choose from the Classic Tarragon Chicken Salad Tea Sandwiches recipe for a timeless favorite, or explore variations such as the Tarragon Chicken Salad with Grapes and Walnuts for a nutty crunch, or the Tarragon Chicken Salad with Avocado for a creamy and refreshing twist. Each recipe is meticulously crafted with step-by-step instructions, ensuring your culinary success. So, gather your ingredients, prepare your taste buds, and embark on a delightful adventure with our Tarragon Chicken Salad Tea Sandwiches.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Categories Sandwich Chicken Poach Quick & Easy Lunch Mayonnaise Almond Chill Tarragon Shallot Gourmet Sugar Conscious Kidney Friendly
Yield Makes 24 tea sandwiches
Number Of Ingredients 7
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.
TARRAGON CHICKEN SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 3 cups chicken salad
Number Of Ingredients 8
Steps:
- In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).
ELI'S TARRAGON CHICKEN SALAD SANDWICHES
Eli's Tarragon Chicken Salad Sandwiches will be an instant new favorite after one bite. Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.
- Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.
- Cut bread lengthwise into 1/2-inch slices.
- Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters. Serve.
Tips:
- For the best flavor, use fresh tarragon leaves. If you don't have fresh tarragon, you can substitute 1 teaspoon of dried tarragon.
- To make the chicken salad ahead of time, cook and shred the chicken and hard-boil the eggs up to 3 days in advance. Store the chicken and eggs separately in airtight containers in the refrigerator.
- When assembling the tea sandwiches, use a light touch so that the bread doesn't get soggy.
- If you're making the tea sandwiches for a party, you can assemble them up to 2 hours ahead of time and store them in the refrigerator, covered with plastic wrap.
- Serve the tea sandwiches with your favorite tea or other beverage.
Conclusion:
Tarragon chicken salad tea sandwiches are a delicious and easy-to-make finger food that are perfect for parties, showers, and other special occasions. With their delicate flavor and elegant appearance, these sandwiches are sure to impress your guests. So next time you're looking for a light and refreshing snack, give these tarragon chicken salad tea sandwiches a try!
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