Recipe courtesy of Tiffani Thiessen
Curried Chicken Salad Tea Sandwiches
- Level: Easy
- Yield: 16 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 196
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 22
- Sodium
- 152
- Total: 20 min
- Active: 20 min
Ingredients
2 cups diced cooked chicken breast (about 12 ounces)
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped toasted walnuts
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 teaspoons curry powder
1/2 medium Fuji apple, peeled, cored and diced (about 3/4 cup)
8 slices square, firm whole-wheat bread
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.