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Chicken Salad Sandwiches with Cranberry and Apricot Chutney


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Chicken Salad Sandwiches with Cranberry and Apricot Chutney





1 rotisserie chicken, meat pulled and coarsely chopped
1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise
1 tablespoon chopped green onion
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon celery salt
1 loaf thinly sliced white bread
1/2 cup chopped pecans, toasted
1 recipe Cranberry and Apricot Chutney (see Download for recipe)
Garnish: fresh parsley
 


• In a medium bowl, combine the chicken, cream cheese, and mayonnaise. Stir to combine. Add the green onion, sage, thyme, salt, pepper, and celery salt.
• Cut the crusts from bread, discarding crusts. Evenly spread a thin layer of chicken salad onto one slice of bread, then top with a second slice. Repeat with remaining bread and chicken salad. Cut each sandwich in half diagonally.
• Place toasted pecan pieces in a shallow bowl. Gently press edges of each sandwich into pecans to coat. Place 1 teaspoon Cranberry and Apricot Chutney on top of each sandwich.
• Garnish with fresh parsley, if desired.


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