SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 95.2
  • Total Fat: 8.2 g
  • Cholesterol: 2.6 mg
  • Sodium: 77.5 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Chicken & Chutney Tea Sandwiches calories by ingredient
Report Inappropriate Recipe

Chicken & Chutney Tea Sandwiches

Submitted by: VEHAMILTON1
Chicken & Chutney Tea Sandwiches

Introduction

I always have some breast meat left form a Deli Rotisserie Chicken. I adapted this recipe from The Oprah Magazine and this is a tasty way to use it up! I always have some breast meat left form a Deli Rotisserie Chicken. I adapted this recipe from The Oprah Magazine and this is a tasty way to use it up!
Number of Servings: 16

Ingredients

    1 lbs Chicken breast meat
    (Left over from a Deli Rotisserie Chicken)
    1/2 c celery, finely diced
    3 Tbs Red Onions, finely diced
    4 Tbls Flat leaf Parsley, finely chopped
    1 c Walnuts, toasted and chopped
    1/3 C Mayonnaise
    1 Tbls Fresh lemon juice
    3 Tbls Major Grey’s (mango-ginger) Chutney
    16 Slice(s) very thin lite whole wheat bread
    4 Tbls Light Butter Substitute, room temperature
    Salt and freshly ground pepper to taste

    Thinly slice chicken breast meat into strips, then finely chop. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
    Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles.
    Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.

    Arrange on serving platter. Garnish with a dab of butter substitute a walnut and a piece of parsly.

    Adapted from The Oprah Magazine Cookbook

Directions

Thinly slice chicken breast meat into strips, then finely chop. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles.
Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve. Arrange on serving platter.
From The Oprah Magazine Cookbook


Number of Servings: 16

Recipe submitted by SparkPeople user VEHAMILTON1.






Great Stories from around the Web


Rate This Recipe