Strawberry–Chicken Salad Tea Sandwiches

Strawberry Chicken Salad Sandwiches
Fresh strawberries and mandarin oranges add a touch of sweetness to Strawberry–Chicken Salad Tea Sandwiches.
Strawberry–Chicken Salad Tea Sandwiches
Yield: 12 tea sandwiches • Preparation: 30 minutes
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Ingredients
  1. 12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
  2. 2½ cups chopped cooked chicken, pulled from a rotisserie chicken
  3. 1 cup chopped strawberries
  4. ½ cup chopped toasted pecans
  5. ⅓ cup chopped celery
  6. ¼ cup chopped green onion
  7. 1 (11-ounce) can mandarin oranges, drained and chopped
  8. 1 recipe Poppy Seed Dressing (recipe follows)
  9. Garnish: sliced strawberries
Instructions
  1. Using a 2¼-inch square cutter, cut 2 squares from each bread slice. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside.
  2. In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours.
  3. Place approximately 3 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad.
  4. Garnish sandwiches with strawberry slices, if desired.
Notes
  1. • Sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time. Garnish sandwiches just before serving.
TeaTime Magazine https://www.teatimemagazine.com/
Poppy Seed Dressing
Yield: ½ cup • Preparation: 5 minutes
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Ingredients
  1. ½ cup mayonnaise, such as Hellman’s
  2. 1 tablespoon champagne vinegar*
  3. 2 teaspoons poppy seeds
  4. 2 teaspoons sugar
  5. ¼ teaspoon salt
  6. ⅛ teaspoon ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, vinegar, poppy seeds, sugar, salt, and pepper, whisking to blend.
  2. Cover and refrigerate until needed.
Notes
  1. *Rice vinegar or white balsamic vinegar may be substituted for champagne vinegar.
  2. • Dressing can be made a day in advance and refrigerated until needed.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime May/June 2014

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