Tarragon Chicken Salad Tea Sandwiches Food

TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Fill a medium pot with water and bring to a boil over high heat.
• Add chicken, cover and return to a boil.
• Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
• Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
• In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
• Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
• Arrange 6 slices of bread on a work surface.
• Divide the chicken salad equally among the bread slices.
• Top each with a lettuce leaf, slice of tomato and second slice of bread.
• Cut sandwiches in half and serve.

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Bring large saucepan of salted water to boil.
• Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes.
• Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend.
• Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture.
• Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.).
• Arrange 6 bread slices on work surface.
• Spread with 3 tablespoons mayonnaise.
• Divide salad among bread slices.
• Top each with lettuce and second bread slice.
• Cut sandwiches in half and serve.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
• In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
• Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.