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!
Serves:
Ingredients
- 1lbchicken breasts,boneless, skinless
- salt and freshly ground pepper,to taste
- ½cupcelery,finely diced
- 3tbspred onion,finely diced
- 4tbspflat leaf parsley,finely chopped
- 1cupwalnuts
- 1cupmayonnaise
- 1tbsplemon juice,fresh
- 3tbspmango ginger chutney,like Major Grey’s
- 16sliceswhite bread,very thin
- 4tbspbutter
Instructions
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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.
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Thinly slice chicken into strips, then finely chop. Season with salt and pepper. Toss chicken with celery, onion, parsley, and walnuts.
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In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
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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.
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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.
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Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.
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Arrange on serving platter, serve, and enjoy!
Nutrition
- 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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