Print
Email
Add a photoServings: 24
Ingredients
- 3 c. chicken broth or possibly water
- 2 whl boneless chicken breasts with skin (about 1 1/2 pounds), halved
- 1 c. mayonnaise
- 1/3 c. chopped shallot
- 1 tsp chopped fresh tarragon leaves
- 24 x very thin slices homemade-type white bread
- 1/2 c. finely minced smoked almonds (about 2 ounces)
Directions
- In a deep 12-inch skillet bring broth or possibly water to a boil and add in chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 min. Remove skillet from heat and cold chicken in cooking liquid 20 min. Throw away skin and shred chicken fine. In a bowl stir together chicken, 1/2 c. 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 c. mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hrs ahead, wrapped in plastic wrap, and chilled.
- Makes 24 tea sandwiches.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 24 servings | |
| Calories 97 | |
| Calories from Fat 82 | 85% |
| Total Fat 9.25g | 12% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 7mg | 2% |
| Sodium 103mg | 4% |
| Potassium 63mg | 2% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 2.94g | 5% |
