This is the chicken salad that my friend Jan made for our Ladies’ Tea at church. It was delicious!
It makes about 2+ quarts for 64 tea sandwiches Reduce proportionately for smaller quantities.
4 lb bag frozen chicken breast tenders, thawed but still chilly
fresh tarragon, about 2 tsps, chopped
1/2 of large onion, in chunks
salt and pepper to taste
2-3 cups Best foods Mayonaise
5 ribs celery, finely chopped
5 green onions including some green, thinly sliced
juice of 1 lemon
1 6 oz pkg Sunsweet Craisins/Raisins mixture
3/4 pkg Almond Accents Honey Roasted Almonds
16 buns Oroweat whole wheat thin buns
1. Cut chicken into 2" chunks. Place onions and tarragon across the bottom of large frying pan. Arrange chicken chunks in one layer over onions. Barely cover with water. Bring to a quick boil, then cover and simmer about 20 min untill all the chicken is done. Remove chicken to platter and chill. Discard juice, onions and taragon.
2. When chicken is cool, chop chicken and put into a large tupperware bowl. Salt and pepper to taste. You can add some fresh tarragon if you like. (a little goes a long way) Keep chicken chilled while preparing the onions and celery.
3. Prepare celery and onions. For small sandwiches chop finely. Mix celery, onions, mayonaise, lemon juice, craisins/raisins together and refrigerate, covered, overnight. Add the almonds near serving time.
4. Lay out the bottom halves of 16 buns. You could add a leaf of attractive lettuce if you like. Use a heaping ice cream scoop to divide the chicken salad among the buns. (some will be leftover) Pat the salad with a large spoon to cover each bun adding some from the bowl as needed. Cover with top bun. Cover with plastic wrap. Chill until serving. Cut with a sharp, heavy knife into fourths to make 64 sandwiches. You can be more generous and make fewer bigger sandwiches.
Options - Use raisin bread, regular bread or pitas or serve as a salad rather than sandwiches. Or serve open face with a bit of garnish on top. Might try with tsp of curry mixed with the mayonnaise.