Chicken & Chutney Tea Sandwiches
- Minutes to Prepare:
- 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 chopped1 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 temperatureSalt 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
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.
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.
Nutritional Info 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
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