Make Ahead

Curried Chicken Salad Tea Sandwiches

by:
October  4, 2022
0
0 Ratings
Curried Chicken Salad Tea Sandwiches
  • Makes 16 appetizer servings
Author Notes

As part of my daughter's bridal shower weekend, I treated her and her bridesmaids to afternoon tea at a famous Beverly Hills hotel. One of the many deliciousfoods served was a curried chicken tea sandwich, lightly spiced and served on a tiny round of cinnamon-raisin bread. The taste blew me away! This is my version of that dainty delight. —ohyoucook

What You'll Need
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
Directions
  1. Pulse chicken in a food processor until finely chopped (or finely shred chicken by hand).
  2. In a small bowl, stir together mayonnaise, curry, coriander, salt and pepper.
  3. Stir curry mixture into the chicken until completely combined. If too dry, add another teaspoon of mayo. You want the mixture to hold together without excess mayo oozing out. Set aside.
  4. Using a 1-1/2 inch biscuit cutter (or a small jar), cut out 4 rounds from each bread slice. Arrange on serving platter in a single layer.
  5. Place a rounded tablespoon of chicken mixture on each slice. Top each with a 1/4 teaspoon of chutney, then gently press a walnut or pecan half on top. If not serving within an hour, cover with plastic wrap and refrigerate. Remove from the refrigerator about a half-hour before serving.
Tags:
Contest Entries

See what other Food52ers are saying.

  •
  • ohyoucook
    ohyoucook
  • Sarah
    Sarah

Popular on Food52

2 Reviews

ohyoucook
ohyoucook March 12, 2015
Chicken breasts can vary in size ... perhaps yours was smaller or you are more sensitive to salt since 1/2 teaspoon of kosher salt is equivalent to 1/4 teaspoon of table salt, which is not much, even with salt in mayo. But you are correct that salt should be "to taste" so I edited my recipe.
 
Sarah
Sarah March 12, 2015
Not sure how big the chicken breast in this recipe was as written, but 1/2 tsp. of kosher salt was WAY too much when I made this (I second-guessed my better judgement and I shouldn't have). With the mayo already adding some salt, I would at least be careful with the salt amount if you are making this recipe for the first time.