How To Make Chutney Chicken Salad Tea Sandwiches
Add a bite of savory to your tea times by whipping up these tea sandwiches, which are packed with juicy chicken and a sweet-tangy mango chutney!
- 1lbchicken breasts,boneless, skinless
- salt and freshly ground pepper,to taste
- ½cupcelery,finely diced
- 3tbspred onion,finely diced
- 4tbspflat leaf parsley,finely chopped
- 1tbsplemon juice,fresh
- 3tbspmango ginger chutney,like Major Grey’s
- 16sliceswhite bread,very thin
In a large pot of boiling salted water, simmer the chicken for 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool for 10 minutes.
Thinly slice chicken into strips, then finely chop. Season with salt and pepper. Toss chicken with celery, onion, parsley, and walnuts.
In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
Place approximately ½ cup of chicken salad on each of 8 slices of bread, then spread and press salad onto bread to make an even layer.
Butter remaining 8 slices and place on top of chicken salad. Trim the crusts to make even squares. Slice sandwiches in half to form 16 triangles.
Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.
Arrange on serving platter, serve, and enjoy!
- Calories: 264.87kcal
- Fat: 17.75g
- Saturated Fat: 4.49g
- Trans Fat: 0.15g
- Monounsaturated Fat: 4.82g
- Polyunsaturated Fat: 7.89g
- Carbohydrates: 17.20g
- Fiber: 1.39g
- Sugar: 4.13g
- Protein: 9.20g
- Cholesterol: 31.41mg
- Sodium: 254.17mg
- Calcium: 48.42mg
- Potassium: 137.67mg
- Iron: 1.33mg
- Vitamin A: 35.96µg
- Vitamin C: 2.11mg
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