Roast Chicken Salad Tea Sandwiches
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
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Here are some more recipes from the Bath Bomb Make & Take Tea Party.
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.