Waldorf Chicken Salad Tea Sandwiches
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.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per sandwich: about | - |
| cal | 98 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 5% |
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1-1/2 cups (375 mL) finely diced cooked chicken
1/2 cup (125 mL) finely diced Granny Smith apple
1/3 cup (75 mL) chopped walnuts
1/4 cup (50 mL) finely diced celery
1/4 cup (50 mL) golden raisins
1 green onion, minced
8 thin slices each white and whole wheat sandwich bread
1/3 cup (75 mL) butter, softened
Dressing:
1/4 cup (125 mL) mayonnaise
1/4 cup (50 mL) sour cream
2 tbsp (25 mL) cider vinegar
1-1/2 tsp (7 mL) liquid honey
1/4 tsp (1 mL) pepper
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
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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
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