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
Delicious Chicken Salad Sandwiches
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
Recipe Source~ Glorious Treats
Enjoy!
Marisa says
Oh my gosh, you are brilliant! I love your ideas and they have inspired me tremendously for an upcoming welcome home party that will take place this Spring.
Justine says
Wondering how many the chicken salad recipe will serve.
Glory says
Justine, The number of sandwiches will depend a lot of the size of sandwiches you’re making. I can usually get at least 10-12 full sized croissant sandwiches from this recipe, or quite a few more if I’m making small tea sandwiches.
Christine says
Thank you! I'd love to know what herbs you choose to use.
Anonymous says
You got my vote! I tried to vote more than once because you rock!!!!
Anderburf says
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!
Sweet Scarlet says
Read my mind! Yummo. Love the photo too. I'm starting a blog too, first post is coming in the next day or two. Would love for you to follow 🙂 http://sweetscarletdesigns.blogspot.com/
Mary says
This salad sounds wonderful and your photos of it are terrific. This is my first visit to your blog, so I've taken some time to look around. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings…Mary
SweetSugarBelle says
Oh, I want this so so badly, but. I want you to make it for me! Sending mom over. She'd love this…
Lisa Smiley says
yum! have been trying to get around to making chicken salad all week! I will try this one! Thanks, Glory!
Sue says
Sounds yummy! I'll take the scones too, please:)