Strawberry–Chicken Salad Tea Sandwiches
Fresh strawberries and mandarin oranges add a touch of sweetness to Strawberry–Chicken Salad Tea Sandwiches.
Ingredients
Instructions
Ingredients
- 12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
- 2½ cups chopped cooked chicken, pulled from a rotisserie chicken
- 1 cup chopped strawberries
- ½ cup chopped toasted pecans
- ⅓ cup chopped celery
- ¼ cup chopped green onion
- 1 (11-ounce) can mandarin oranges, drained and chopped
- 1 recipe Poppy Seed Dressing (recipe follows)
- Garnish: sliced strawberries
Instructions
- Using a 2¼-inch square cutter, cut 2 squares from each bread slice. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside.
- In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours.
- Place approximately 3 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad.
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