Curried Chicken Salad on Wheat Bread

Curried Chicken Salad on Wheat Bread (upper right) pictured with Smoked Turkey with Cranberry Relish Tea Sandwiches (lower left)

Curried Chicken Salad on Wheat Bread offers a taste of tradition welcomed any time of year.

Curried Chicken Salad on Wheat Bread
 
Makes 18 finger sandwiches
Ingredients
  • ¾ cups Greek yogurt
  • 1 teaspoon Jamaican-style curry powder
  • 1½ teaspoons fresh mint, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2½ teaspoons fresh lime juice
  • 8 ounces boneless, skinless chicken breast, cooked and shredded
  • 18 slices wheat bread*, frozen
  • Garnish: fresh mint
Instructions
  1. In a large bowl, whisk together yogurt, curry, mint, salt, pepper, and lime juice. Stir in chicken until fully coated in mixture.
  2. Divide chicken salad among 12 bread slices, approximately 2 tablespoons per slice. Top 6 chicken-salad covered slices; cover with remaining 6 bread slices.
  3. Using a serrated knife with a sawing motion, remove crusts from bread and cut each sandwich into 3 finger sandwiches. Cover with damp paper towels, and refrigerate in an airtight container until ready to use.
Notes
*We used Dave’s Killer Bread Thin-Sliced Good Seed.

For more recipes from this brilliant table, see “Blue & White Teatime” in the November/December 2019 issue, available at Victoriamag.com.

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