2 1/2 cups chicken breast meat about 3 breasts depending on size
1 cup strawberries plus 3 more large berries for garnish
1/2 cup toasted pecans
1/3 cup celery
1/4 cup green onion
1 11 oz can mandarin pieces drained
Poppy Seed Dressing
1/2 cup light mayonnaise
1 Tbsp champagne vinegar substitute white wine vinegar if necessary
2 tsps poppy seeds
2 tsps sugar
1/4 tsp salt
1/8 tsp black pepper
Strawberry Chicken Salad Tea Sandwiches
INSTRUCTIONS
Put all dressing ingredients into a blender and blend til smooth. Refrigerate until ready to use to allow flavours to meld.
Poach chicken breasts in sauce pan over medium heat in water that reaches half way up the chicken breasts. About 10 minutes per side. Check for doneness.
While chicken is cooking, preheat oven to 375 degrees. Lay pecans out in a single layer on an oven proof pan. Toast about 13 minutes. Remove when browned and you can smell the nuts. Allow nuts to cool.
While chicken is cooking rough chop the strawberries, celery and green onions and mandarins.
When cool roughly chop chicken.
Put chicken and other salad ingredients (except bread) in your food processor and pulse a few times until there are no big chunks of meat or fruit or vegetables. Be careful not to over process into a paste.
Mix chicken salad and dressing. Chicken salad mixture can be made a day ahead and refrigerated.
When ready to serve, cut crusts off the bread slices. Make sure your bread is square.
Spread chicken salad mixture evenly over one half of the bread slices. It will be quite thick. Top with a plain piece of bread. Cut diagonally in half.
Thinly slice the 3 strawberries reserved for garnish into 4 slices each. Top each sandwich with a slice of strawberry just before plating.
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