These elegant tea sandwiches feature tender chicken mixed with cranberries, apple, walnuts, and a hint of curry, all bound in creamy mayonnaise. Served on whole wheat bread and cut into delicate triangles, they’re a refined twist on a classic High Tea favourite from the Empress Hotel.
4-8 servings.
Ingredients
2 cups diced cooked chicken breast (about 12 ounces)
¾ cup dried cranberries
¾ cup mayonnaise
½ cup chopped toasted walnuts
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 ½ teaspoons curry powder
½ medium fuji apple, peeled, cored and diced (about ¾ cup)
8 slices square, firm whole wheat bread
Directions
- 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. W
- ith 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.
