Chicken Salad Tea Sandwiches with Smoked Almonds
Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.
Yield
24 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken broth
or water |
|
| 12 | ounces |
chicken breasts
2 six-ounce breasts, or 2 cans of chicken breast meat |
|
| 1 | cup |
mayonnaise
|
|
| ⅓ | cup |
shallots
minced |
*
|
| 1 | teaspoon |
tarragon leaves
fresh, minced |
|
| 24 | slices |
white bread
sandwich bread, ideally thin sliced |
*
|
| ½ | cup |
almonds
smoked, finely chopped, or tamari almonds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken broth
or water |
|
| 2 | each |
chicken breasts
2 six-ounce breasts, or 2 cans of chicken breast meat |
|
| 237 | ml |
mayonnaise
|
|
| 79 | ml |
shallots
minced |
*
|
| 5 | ml |
tarragon leaves
fresh, minced |
|
| 24 | each |
white bread
sandwich bread, ideally thin sliced |
*
|
| 118 | ml |
almonds
smoked, finely chopped, or tamari almonds |
*
|
Directions
Tip: You can use canned chicken breast instead of poaching chicken breasts to save time. I have made this recipe both ways. Freshly poached chicken breast has a bit better texture, but it brings the same rave reviews from guests. Simmering with skin-on chicken can help bring some extra flavor and moistness, but do not be discouraged from making the recipe - use whatever you have on hand.
Poaching method
Bring broth or water to a boil in a deep-sided pan or suitable pot, and add chicken breasts in a single layer. Reduce the heat and gently poach chicken at a bare simmer, turning once for 7 minutes. Remove the skillet from heat and cook the chicken in a cooking liquid for 20 minutes. Discard skin and shred chicken finely.
Make filling
In a bowl, stir together chicken, ½ cup of mayonnaise, tarragon, shallot, and salt and black pepper to taste.
The filling may be made and held in the refrigerator until you assemble the sandwiches for several hours.
Assemble sandwiches
Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut two to three rounds from each sandwich. I can usually get three rounds from each sandwich, but this will depend on the size of the sandwich bread you have used.
Place almonds on a small plate and spread the edges of rounds with the remaining ½ cup mayonnaise to coat well. Roll edges in almonds, pushing gently to help the almonds adhere.
You may make the sandwiches up to two hours ahead, wrap them in plastic, and chill them.
> It may be fiddly for some to cut into rounds and coat with the almonds; if that seems too much work, one could easily cut into triangles instead, and it would be nearly equally compelling of an offering to your guests.
