Recipe courtesy of Tiffani Thiessen
Curried Chicken Salad Tea Sandwiches
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 16 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 196
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 22 mg
- Sodium
- 152 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 16 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 196
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 22 mg
- Sodium
- 152 mg
Ingredients
Directions
- In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
