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24 servings
suggest servings
| 3 | cups | chicken broth | or water |
| 2 | each | chicken breasts | boneless, skinless |
| 1 | cup | mayonnaise | |
| 1/3 | cup | shallots | minced |
| 1 | teaspoon | tarragon | fresh, minced |
| 24 | each | bread | white bread, homemade, slices, very thin |
| 1/2 | cup | almonds | smoked, finely chopped |
In a deep 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 c 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 c mayonnaise to coat well. Roll edges in almonds.
Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 118mg | 5% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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