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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Salad Tea Sandwiches Recipe

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This recipe for Chicken Salad Tea Sandwiches is from Marion the Vegetarian Volume 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (13 oz.) chunk chicken breast
½ cup seedless red grapes
1-2 celery stalks
¼ cup chopped pecans
¼ cup dried cranberries
Mayonnaise
Salt and pepper
16 slices high-quality white bread
Directions:
Directions:
1. Drain chicken and place in food processor. Process until very small but not a paste.

2. Halve grapes and dice celery. In a large bowl, combine chicken, grapes, celery, pecans, and cranberries. Season with salt and pepper to taste and stir well. Add mayonnaise, a little at a time, stirring constantly, until the mixture sticks together.

3. Cut the crusts from the bread. Top half the slices with chicken salad and cover with the other slices. Cut in half diagonally, then in half again to form small triangles.
Number Of Servings:
Number Of Servings:
8 whole sandwiches or 32 quarters
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the only non-vegetarian recipe in the book - it's my go-to when I host or plan a shower/party and need something for meat eaters. I prefer using canned chicken so I don't have to deal with raw meat, but you can also use 2 whole chicken breasts and cook them yourself.

I like Pepperidge Farm Very Thin bread for tea sandwiches, but you can use any dense white bread sliced thin.

 

 

 

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