These classic Roast Chicken Salad Tea Sandwiches are perfect for any time of the year. Pictured with Smoked Salmon–Cucumber Canapés.
Roast Chicken Salad Tea Sandwiches
Yield: 16
Ingredients
- ½ cup mayonnaise
- 2 tablespoons white balsamic vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups finely chopped roast chicken breast*
- 3 tablespoons capers
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped fresh parsley
- 32 slices firm white sandwich bread, frozen
- ½ cup spring mix lettuce
- Garnish: additional capers, fresh parsley leaves
Instructions
- In a medium bowl, combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well. Cover, and refrigerate until well chilled, 6 to 8 hours.
- Using a 2-inch hexagonal cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.
- Divide lettuce among 16 bread shapes, and spread a layer of chicken salad on top of lettuce. Top with remaining 16 bread shapes. Cover with damp paper towels, and let bread thaw completely (approximately 30 minutes) before serving.
- Garnish each tea sandwich with additional capers and a parsley leaf, if desired.
Notes
* Process roast chicken meat in the work bowl of a food processor to chop finely.
From TeaTime May/June 2017
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