Tea Room Chicken Salad Food

TEA ROOM CHICKEN SALAD

Steps:

• In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3 to 4 hours. Top with pecans before serving.

TEA ROOM CHICKEN SALAD SANDWICHES

Steps:

• Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
• Create sandwiches with your bread; cut sandwiches into fourths.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

TEA ROOM CHICKEN SALAD

Steps:

• In a large bowl, mix chicken and mayonnaise and mustard; blend well.
• Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
• Garnish with cashews before serving.

CURRIED CHICKEN SALAD TEA SANDWICHES

Steps:

• In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

CHICKEN SALAD TEA ROOM STYLE

Steps:

• In a medicum size bowl, combine the celery, apple, onion, pecans, salt, pepper, sugar, lemon juice and mayonnaise.
• Add the chicken and parsley and toss gently.
• Cover and chill. Sprinkle a small amount of paprika over salad and serve over a bed of lettuce leaves or as a filling for sandwiches.

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.

TEA ROOM CHICKEN SALAD

Steps:

• In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt.
• Fold in chicken and grapes.
• Cover and chill for 3-4 hours.
• Top with pecans (or almonds before serving).

SESAME-CRUSTED CHICKEN SALAD TEA SANDWICHES

Steps:

• Heat a heavy skillet over medium-low heat. Add sesame seeds and shake the skillet gently, moving the seeds around, until they are aromatic, about 5 minutes. Set aside.
• Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover and bring to a simmer. Uncover and cook for 1 hour. Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool. Discard the seasonings and refrigerate or freeze the stock for future use. When the chicken is cool enough to handle, remove the skin and discard. Shred the meat from the chicken and then chop it until very fine. Refrigerate, covered, until well chilled.
• In a small bowl, mix together the mayonnaise and sesame oil. Add this to the chicken and combine well. Add the cilantro, chives, and scallions and combine well. Add salt and pepper to taste. Refrigerate, covered, until ready to use.
• Spread each bread slice with butter, reserving some butter for garnishing. Spread an even layer of chicken salad onto half of the slices of bread. Top with the other half of the slices to make sandwiches. Trim the crusts. Cut each sandwich on the diagonal. Arrange the sandwiches long-edge down in a row. Spread the remaining butter along one side of the row. Press the sesame seeds into the buttered edge to cover. Garnish the platter with mizuna leaves and serve.

PARTY CHICKEN SALAD

Steps:

• Mix mayonnaise, sour cream, and curry powder in a bowl until smooth.
• Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.

WATTS TEA SHOP CHICKEN SALAD

Steps:

• Cut chicken up into 1 1/2 inch cubes. Add the celery, salt, and French dressing. Moisten well with mayonnaise and mix well. Serve on crisp lettuce garnished with endive, watercress, or mint leaves. This makes one generous serving.

CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
• Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD

Steps:

• To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
• To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
• Place about one cup of chopped lettuce in each of 6 bowls.
• Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
• Spoon a tablespoon (or to taste) of dressing over the salad.
• Top with a handful of the puffy rick sticks.
• Serve.

APPLE ANNIE'S TEA ROOM'S CHICKEN SALAD

Steps:

• Preheat oven to 325 degrees.
• Wash chicken breasts and pat dry.
• Place on large foil-lined baking sheet and bake until cooked through, about 30-35 minutes.
• Remove and set aside to cool.
• Cut into chunks and transfer to large bowl.
• Add celery, red pepper, dill, ranch dressing and mayonnaise.
• Stir gently but thoroughly to blend.
• Refrigerate to allow flavors to meld for at least a couple of hours before serving.