Children of all ages will savor these tea sandwiches whose chicken salad filling is studded with bits of diced apple and grapes. Apple & Grape Chicken Salad Sandwiches pictured with Ham & Cheese Flower Sandwiches and Almond Butter & Currant Jelly Teddy Bears.
Serves: 24
Ingredients
- 2 (6-ounce) boneless skinless chicken breasts
- 2 cups unsalted chicken broth
- 1 (6-inch) celery stick
- 2 green onions
- 2 sprigs fresh thyme
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ¼ cup very small diced red apple
- ¼ cup very small diced green grapes
- 12 slices firm honey wheat bread
Instructions
- In a large sauté pan, combine chicken, broth, celery, green onions, and thyme. Bring to a slow simmer. Cover pan and cook over low heat until chicken is opaque white, 25 to 30 minutes, turning chicken over halfway through cooking time. Remove chicken from poaching liquid. Let cool completely. Coarsely chop chicken.
- In the work bowl of a food processor, pulse coarsely chopped chicken until finely chopped.
- In a medium bowl, stir together mayonnaise, mustard, salt, and pepper. Stir in chicken, apple, and grapes.
- Using an offset spatula, spread a thick, even layer of chicken salad onto 6 bread slices. Top each with a remaining bread slice to make 6 whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating 3-inch squares. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
