Barbara Bretton

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Chicken Salad Tea Sandwiches

If you're looking for something a tad more substantial for your afternoon repast . . .

12 thin slices whole wheat bread
Unsweetened butter
1 cup minced cooked chicken breast
2 tablespoons finely chopped toasted almonds
2 tablespoons finely chopped green grapes, seedless
1 tablespoon heavy cream
1 tablespoon brandy (optional; I don't care for the contrast with the other more delicate ingredients)
salt and pepper, to taste

Butter bread sparingly. Mix chicken, almonds, grapes, cream, optional brandy, salt and pepper. Spread mixture on 6 bread slices and top with remaining 6 bread slices. Trim crusts and cut each full sandwich diagonally from two corners to bottom corners to each yields 4 triangles.


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