Delicious Chicken Salad Sandwiches

Course: Appetizer, Snack

Cuisine: American

Keyword: chicken salad sandwhiches

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings:

Calories: 102kcal

Perfect chicken salad sandwiches for a tea party!

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.

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).

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.