Curried Chicken Tea Sandwiches
"These tea sandwiches have chewey dried cranberries and crunchy pecans, the sweetness of apple and the spiciness of curry on heart-shaped bread."
photo by GaylaJ
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups cubed cooked chicken
- 1 1⁄2 cups unpeeled red apples, chopped (or 1 medium)
- 3⁄4 cup dried cranberries
- 1⁄2 cup celery, thinly sliced and chopped
- 1⁄4 cup chopped pecans
- 2 tablespoons green onions, thinly sliced
- 3⁄4 cup mayonnaise
- 2 teaspoons lime juice
- 1⁄2 - 3⁄4 teaspoon curry powder
- 12 slices bread
- lettuce leaf
directions
- Combine the fist 6 ingredients thru green onions.
- Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
- Cover and refrigerate until ready to serve.
- Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.
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Reviews
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I am so sorry you received the last review as it tainted the recipe. I went and made it anyhow because I saw great reviews before it and on another site. It was super. I served it to a bunch of ladies and it was instantly gone. I used a different cookie cutter shape but followed it exactly. I think with curry you have those who like a hint of it and those who like a ton. This was a mild flavorful recipe but not overdone. I also served it to my husband after and he raved about it. If you feel that it might be too sweet for you use a more tart medium apple. Great tea sandwich and regular any day sandwich, just make it bigger. Enjoy and thanks for posting sugarplum. ChefDLH -
Absolutely delicious and beautiful served on a bed of lettuce. Great for parties or just a light lunch. Thanks for the recipe! -
Excellent and delicious-I loved the flavors. Excellent recipe for left-over chicken. I will make this again -
I make this all the time for parties. It's a huge hit, and I'm always asked for the recipe! -
Great sandwiches! Even my grandmother (who has eaten her weight in tea sandwiches over a lifetime of bridge parties) loved them!
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Tweaks
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I put the salad into mini phyllo cups instead of onto bread. They are fantastic. This recipe is always requested. The first time I made these for my friends, after they had quickly eaten all that I had made, I had to take the leftover salad out of the fridge and assemble more cups while they ate them as fast as I made them!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
