Curried Chicken Salad Tea Sandwiches Food

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine the fist 6 ingredients thru green onions.
• Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
• Cover and refrigerate until ready to serve.
• Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.

CURRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
• Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
• Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

QUICK AND EASY CURRY CHICKEN TEA SANDWICH

Steps:

• cube chicken breast and marinate in your favorite curry paste (ideally over night).
• broil or pan fry the chicken and let cool.
• dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
• add curry, salt and pepper to taste.
• butter all slices of bread all the way to the edge.
• spread curry chicken paste onto bread, top with another slice.
• cut the crust off the sandwiches and cut into small triangles or slices.