Traditional chicken salad is upgraded with the sweet addition of dates. Pictured with our Smoked Salmon Blini.
Date & Roasted Chicken Salad Tea Sandwiches
Serves: 30
Ingredients
- 9 tablespoons mayonnaise, divided
- 1 tablespoon sherry vinegar
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 2 cups finely chopped roast chicken (white and dark meat)
- 1⁄4 cup chopped pitted dates
- 1⁄4 cup coarsely chopped toasted pecans
- 2 1⁄2 tablespoons finely chopped celery
- 20 slices firm honey wheat bread, frozen
- 3⁄4 cup loosely packed, chopped baby arugula
Instructions
- In a large bowl, whisk together 6 tablespoons mayonnaise, sherry vinegar, salt, and pepper until combined. Stir in chicken, dates, pecans, and celery, stirring until well combined.
- Using a 2-inch triangular cutter, cut 3 triangles from each frozen bread slice, avoiding crust and discarding scraps. Place in a resealable plastic bag to let thaw and to prevent drying out during assembly.
- To assemble sandwiches, spread a thin layer of remaining 3 tablespoons mayonnaise onto bread triangles. Hold the slightly damp same cutter over 1 bread triangle, mayonnaise side up; layer 1 teaspoon arugula and 1 tablespoon chicken salad, spreading to points and pressing salad down slightly to fit shape. Remove cutter. Top with a remaining bread triangle, mayonnaise side down. Repeat with remaining ingredients to make 30 tea sandwiches. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within 2 hours.
Notes
Make-Ahead Tip: Chicken salad can be made a day in advance, stored in a covered container, and refrigerated until needed.
