These chicken-salad sandwiches seem like the perfect thing to serve with afternoon tea, that is if I had afternoon tea. The crunch of the nuts, the pop of the dried cranberries, the tender chicken, and the sweet sauce, this a
P.S. Even if you aren’t a tea party kinda gal make these sandwiches to serve at your next bridal shower, baby shower, or luncheon, or just because!
Chicken-Salad Tea Sandwiches
Prep Time: 15 minutes Serves 6-8
1/2 cup slivered almonds
1/2 cup chopped pecans
1/2 cup pineapple tidbits, drained
1/2 cup dried cranberries
1/2 cup mandarin orange segments, drained
1/2 cup mayonnaise
1/2 cup honey mustard
1/4 cup apricot preserves
2 cups chopped cooked chicken
12 slices bread or croissants, for serving
In a bowl, combine almonds, pecans, pineapple, cranberries, and orange segments, tossing to blend. Set aside.
In another bowl, combine mayonnaise, mustard, and apricot preserves, stirring to blend. Add mixture to fruit-nut mixture, along with chicken, stirring well.
Spread chicken salad on 6 bread slices. Top with lettuce and remaining bread slices.
adapted from Taste of the South, June/July 2009