Recipe Details

Summary

Name: Chicken Salad Tea Sandwiches with Smoked Almonds

Category: Main Dish

Ingredients and Directions

3 cup chicken broth, or water

2 each chicken breasts, boneless, skinless

1 cup mayonnaise

1/3 cup shallot, minced

1 teaspoon tarragon, fresh, minced

24 each 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.