Chicken Salad Tea Sandwiches With Smoked Almonds Recipe

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Chicken Salad Tea Sandwiches with Smoked Almonds

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3 c
chicken broth
chicken breasts, boneless and skinless
1 c
1/3 c
shallots, minced
1 tsp
fresh tarragon, finely chopped
24 slice
white bread
1/2 c
almonds, smoked and finely chopped


1In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.

2Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.

3Remove skillet from heat and cool chicken in cooking liquid 20 minutes.

4Discard skin and shred chicken fine.

5In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.

6Make 12 sandwiches with chicken salad and bread, pressing together gently.

7With a 2 inch round cutter cut 2 rounds from each sandwich.

8Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.

9Roll edges in almonds.

10Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Quick & Easy