Roast Chicken Salad Tea Sandwiches
INGREDIENTS
½ cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups finely chopped roast chicken breast
3 tablespoons capers
2 tablespoons finely chopped celery
1 tablespoon chopped fresh parsley
32 slices firm white sandwich bread, frozen
½ cup spring mix lettuce
Garnish: additional capers, fresh parsley leaves
Special Equipment
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steps to make
Gather the ingredients.
Combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well.
Cover and refrigerate until well chilled. 6 to 8 hours.
Using a 2-inch square cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.
Divide lettuce among 16 bread shapes
Spread a layer of chicken salad on top of lettuce. Top with the remaining 16 bread shapes. Cover with damp paper towels.
Garnish each tea sandwich with additional capers and a parsley leaf.
