Curried chicken salad tea sandwiches
Delight in the harmonious flavors of curried chicken salad, a culinary masterpiece perfect for tea sandwiches. Experience a burst of taste in every bite.
Ingredients:
- 1 skinless, boneless chicken breast, cooked & chilled
- 1/4 cup mayonnaise
- 2 teaspoons ground curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon coarsely ground black pepper
- 4 slices cinnamon-raisin bread
- 4 teaspoons Major Grey's Chutney
- 16 walnut or pecan halves
Instructions:
- Finely chop the chicken in a food processor by pulsing it or shred it finely by hand.
- Combine mayonnaise, curry, coriander, salt, and pepper in a small bowl.
- Mix the curry mixture with the chicken until well incorporated. If the mixture is too dry, add another teaspoon of mayonnaise. You want the mixture to stick together without any excess mayo coming out. Set it aside.
- Cut out 4 rounds from each bread slice using a 1-1/2-inch biscuit cutter or a small jar. Place them in a single layer on a serving platter.
- On each slice, put a rounded tablespoon of chicken mixture. Add a 1/4 teaspoon of chutney on top of each, then gently press a walnut or pecan half on top. If you're not serving it within an hour, cover it with plastic wrap and refrigerate. Take it out of the refrigerator about half an hour before serving.
Summary:
- Calories: 1512 kcal
- Fat: 99 g
- Protein: 80 g
- Carbs: 84 g
- Potassium: 1503 mg
- Magnesium: 219 mg