Chicken Salad Sandwiches with Tarragon and Dried Cherries
(Makes 28 finger sandwiches)
Recipe:
2/3 cup mayonnaise
1/2 cup finely chopped celery
2 tablespoons chopped fresh tarragon
One 1 1/2-pound roast chicken, meat removed, skin and bones discarded
1/2 cup dried tart cherries or dried cranberries
1/4 cup toasted sliced almonds
16 thin slices rosemary bread
Fresh tarragon sprigs
(Makes 28 finger sandwiches)
Recipe:
2/3 cup mayonnaise
1/2 cup finely chopped celery
2 tablespoons chopped fresh tarragon
One 1 1/2-pound roast chicken, meat removed, skin and bones discarded
1/2 cup dried tart cherries or dried cranberries
1/4 cup toasted sliced almonds
16 thin slices rosemary bread
Fresh tarragon sprigs
Mix mayonnaise, celery and tarragon in large bowl to blend. Coarsely break up meat. Add meat to mayonnaise mixture; toss to
coat. Add cherries and almonds; toss to combine. Season chicken salad to taste with salt and pepper.
Using 2-inch-diameter biscuit cutter, or decorative cookie cutter, cut bread to form 40 rounds. Top each bread round with 1
tablespoon chicken salad. Arrange sandwiches on platter. Garnish with tarragon sprig and serve.
DO-AHEAD TIPS: Chicken salad can be made 1 day ahead before the almonds are added. Cover and refrigerate.
Bread rounds can be cut 1 day ahead. Store airtight at room temperature. Sandwiches can be made up to 4 hours
ahead. Arrange sandwiches on baking sheet. Cover with slightly damp paper towels, then wrap tightly with plastic
wrap, and refrigerate.
coat. Add cherries and almonds; toss to combine. Season chicken salad to taste with salt and pepper.
Using 2-inch-diameter biscuit cutter, or decorative cookie cutter, cut bread to form 40 rounds. Top each bread round with 1
tablespoon chicken salad. Arrange sandwiches on platter. Garnish with tarragon sprig and serve.
DO-AHEAD TIPS: Chicken salad can be made 1 day ahead before the almonds are added. Cover and refrigerate.
Bread rounds can be cut 1 day ahead. Store airtight at room temperature. Sandwiches can be made up to 4 hours
ahead. Arrange sandwiches on baking sheet. Cover with slightly damp paper towels, then wrap tightly with plastic
wrap, and refrigerate.
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