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Almond Chicken Salad Tea Sandwiches




Source of Recipe


unknown


List of Ingredients




CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Makes 24 tea sandwiches

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1
1/2pounds) halved
I cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

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 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 hour ahead, wrapped in plastic
wrap, and chilled.


Recipe