Chicken Salad Tea Sandwiches

My chicken salad is very simple.  I just use seasoned roasted chicken, celery, and a little mayo.  I also like to season the chicken salad with fresh dill but I omitted it this time as one of my tea party guests doesn’t like dill.

I made the chicken salad in advance and assembled the sandwiches the morning of the tea party.  To make the chicken salad I started with two chicken breasts.  These were bone in breasts with the skin attached.  You can use boneless skinless but you’ll end up with drier chicken (lack of skin) and less flavor (lack of bone).  I washed the chicken and patted it dry, then seasoned with salt, pepper, dried sage, dried thyme, and fresh parsley.  I put the seasoned chicken skin side up in a metal baking pan, covered with foil, and baked at 350 degrees for 30 minutes.  Once finished baking, I let the chicken cool covered in its pan until it was cool enough to touch.  I then removed and discarded the bones and skin (I saved the cooking liquids to use as broth later) and chopped the meat into bite sized pieces (~ 1/2 inch cubes).  To that I added 4 chopped ribs of celery — I chop both the celery ribs and the attached leaves — and 2 heaping tablespoons of mayo.  I mixed everything well and placed it in the fridge to cool.

To make the sandwiches, I assembled sliced bread (I used potato rolls), a thinly sliced and cored fuji apple, and the chicken salad.  On the bottom piece of bread I placed one layer of apple (for texture and a hint of sweetness), a spoonful of chicken salad spread evenly, and the top layer of bread.


One Comment

  1. Posted May 23, 2009 at 5:31 pm | Permalink | Reply

    Sounds delicious .. Laila ..

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