Description
Delightful tea sandwiches filled with a flavorful chicken salad, perfect for afternoon gatherings and special occasions.
Ingredients
Scale
- 2 cups chicken (finely diced into 1/4-inch cubes)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted and chopped)
- 3 scallions, thinly sliced
- 4 tbsp peach jam
- 2 1/2 tbsp lemon juice (freshly squeezed)
- 2/3 cup mayo
- 1/4 tsp celery salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Salt to taste
- Pepper to taste
- 12 slices bread
Instructions
- Cook the chicken by poaching or roasting until fully cooked, then finely dice it into 1/4-inch cubes.
- Toast the pecans in a dry skillet over medium heat until fragrant and slightly browned, then chop them into small pieces.
- Slice the scallions thinly and chop the parsley finely for garnish.
- Mix the diced chicken, cranberries, toasted pecans, scallions, and parsley together in a large bowl.
- Add the peach jam, freshly squeezed lemon juice, mayo, and celery salt to the bowl, stirring gently until well-combined.
- Season the mixture with salt and pepper to taste, adjusting as necessary.
- Lay out the slices of bread on a cutting board.
- Spread a generous layer of the chicken salad mixture on half of the bread slices.
- Top with the remaining bread slices to create sandwiches, and press down gently.
- Cut each sandwich into quarters or triangles.
- Arrange the sandwiches on a platter and serve immediately, or refrigerate until ready to enjoy.
Notes
For a twist, experiment with different dried fruits or herbs. Ensure to use fresh bread for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Mixing
- Cuisine: British
Nutrition
- Serving Size: 3 sandwiches
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg