Delicious Chicken Salad Sandwiches {Recipe}

As promised, I’m posting the recipe for the wonderful chicken salad sandwiches I served at my recent tea party.  This is a bit of a first on Glorious Treats… a non “sweet” recipe.  Well actually, these delicious tea sandwiches are a bit sweet, due to the cranberries added in the mixture, but they’re not a dessert!

As a lover of tea parties, I’ve enjoyed quite a few delicious tea sandwiches over the years, and made quite a few myself.  This recipe is a combination of a few recipes I’ve tried over the years, with a couple of my own touches as well.  I’ve made this Tarragon Chicken Salad many times, and it’s always enjoyed by all.

~Tarragon Chicken Salad Tea Sandwiches~

1 pound boneless, skinless chicken breast

1/2 cup fresh herbs, your choice (I usually use italian parsley, rosemary, and tarragon)

1 onion (yellow or red), thickly sliced

juice of one lemon

salt and pepper

2/3 cup chopped celery

1 small shallot, finely chopped

3/4 cup dried (sweetened) cranberries

1/2 cup chopped toasted pecans

1 Tablespoon finely chopped fresh tarragon leaves

1/2 cup sour cream (regular or low-fat)

1 teaspoon curry powder

salt

pepper

Bread- Light Sourdough, Shepard’s Bread, or similar.

~Roasting the chicken~

Spray a shallow roasting dish with cooking spray.  Layer the bottom of the dish with thickly sliced onions and 1/2 cup fresh herbs.  Lay the chicken breast on top of the onions and herbs and squeeze the juice of one lemon over chicken.  Sprinkle with salt and pepper.   Roast, uncovered for 35 minutes at 375*F.  Cool and chop chicken for salad (discard herbs and onions).

~Making the chicken salad~

Combine chicken with remaining ingredients.  Taste for salt and pepper, and chill several hours or overnight to let the flavors blend.  Taste again for salt and pepper before serving.

Cut bread into small finger sandwich size.  Spread a small about of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each.  Serve immediately, or cover well with plastic wrap or a very slightly moist dish towel and refrigerate for up to 1 hour.

How to Make Delicious Chicken Salad Sandwiches

chicken salad sandwiches on white plate

Delicious Chicken Salad Sandwiches

Perfect chicken salad sandwiches for a tea party!
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 102 kcal

Ingredients
 

  • 1 pound chicken breast boneless, skinless
  • 1/2 cup fresh herbs your choice (I usually use italian parsley, rosemary, and tarragon)
  • 1 onion yellow or red, thickly sliced
  • juice of one lemon
  • salt and pepper
  • 2/3 cup chopped celery
  • 1 small shallot finely chopped
  • 3/4 cup cranberries dried, sweetened
  • 1/2 cup chopped toasted pecans
  • 1 tablespoon tarragon leaves finely chopped fresh
  • 1/2 cup sour cream regular or low-fat
  • 1 teaspoon curry powder
  • salt
  • pepper
  • Bread- Light Sourdough Shepard’s Bread, or similar.

Instructions
 

Roasting the chicken

  • Spray a shallow roasting dish with cooking spray.
  • Layer the bottom of the dish with thickly sliced onions and 1/2 cup fresh herbs.
  • Lay the chicken breast on top of the onions and herbs and squeeze the juice of one lemon over chicken.
  • Sprinkle with salt and pepper.
  • Roast, uncovered for 35 minutes at 375*F.
  • Cool and chop chicken for salad (discard herbs and onions).

Making the chicken salad

  • Combine chicken with remaining ingredients. Taste for salt and pepper, and chill several hours or overnight to let the flavors blend. Taste again for salt and pepper before serving.
  • Cut bread into small finger sandwich size. Spread a small about of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each. Serve immediately, or cover well with plastic wrap or a very slightly moist dish towel and refrigerate for up to 1 hour.

Nutrition

Calories: 102kcalCarbohydrates: 4gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 29mgSodium: 59mgPotassium: 242mgFiber: 1gSugar: 1gVitamin A: 331IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Keyword chicken salad sandwhiches
Tried this recipe?Let us know how it was!

Recipe Source~  Glorious Treats

Enjoy!

 

13 comments

  1. This is a very tasty recipe, thank you so much for sharing 🙂
    I bake my chicken pieces in a similar way but instead of discarding the herbs and onions that I nested the chicken on, I transfer to a saucepan (along with chicken bones), add roughly chopped carrots, celery, fresh herbs & water. I season to taste & after boiling, I reduce the pan to a slow simmer for 1 hour.
    Voila… delicious roasted chicken stock! I pour the cooled, strained & skimmed stock into a zip lock bag & freeze.

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