Waldorf Chicken Salad Tea Sandwiches

By The Canadian Living Test Kitchen

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Waldorf Chicken Salad Tea Sandwiches
Photography by Matthew Kimura

This recipe makes 32 servings

Nutritional Info
Per sandwich: about	-
cal	9898 cal
pro	4 g4g pro
total fat	6 g6g total fat
sat. fat	2 g2g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	14 mg14mg chol
sodium	104 mg104mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	22 vit A
folate	55 folate

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The Calla Lily Victorian Tea Room sells these sandwiches for high tea as well as for special occasions such as bridal showers. The filling's appeal comes from its subtle sweetness and crunch.

Ingredients

1-1/2 cups finely diced cooked chicken 1-1/2 1-1/2cups cupsfinely diced cooked chicken
1/2 1/2cup cupfinely diced Granny Smith appleGranny Smith apples
1/3 cup chopped walnuts 1/3 1/3cup cupchopped walnutwalnuts
1/4 cup finely diced celery 1/4 1/4cup cupfinely diced celery
1/4 cup golden raisins 1/4 1/4cup cupgolden raisingolden raisins
1 green onion , minced1 1green oniongreen onions, minced
8 8thin slices thin sliceseach white and whole wheat sandwich bread
1/3 cup butter , softened1/3 1/3cup cupbutter, softened
Dressing:
1/4 cup mayonnaise 1/4 1/4cup cupmayonnaise
1/4 cup sour cream 1/4 1/4cup cupsour cream
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1-1/2 tsp liquid honey 1-1/2 1-1/2tsp tspliquid honey
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Dressing: In large bowl, whisk together mayonnaise, sour cream, vinegar, honey and pepper.

Add chicken, apple, walnuts, celery, raisins and green onion; stir to combine. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 hours.)

Spread each bread slice with butter. Spread chicken filling evenly over whole wheat bread slices. Top with white bread slices; press lightly. (Make-ahead: Place on rimmed baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim crusts from bread. Cut each sandwich into four 3/4- x 3-inch (2 x 8 cm) fingers.

Additional information :

Tip To cook chicken: In shallow saucepan, bring 3 inches (8 cm) water, bay leaf, strip lemon rind and pinch each salt and pepper to simmer over medium heat. Add 2 boneless skinless chicken breasts; cover and reduce heat to medium-low; poach until no longer pink inside, about 10 minutes. Remove and refrigerate until cool.

Source : Canadian Living Magazine: June 2005