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Chicken Salad Finger Sandwich

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Chef Keith Snow from demonstrates how to make delicious little chicken salad tea sandwiches on whole wheat bread and also how to poach chicken.
  Lemon juice 2 Tablespoon (as needed, for poaching chicken breasts)
  White wine 1 Cup (16 tbs) (for poaching chicken breasts)
  Peppercorns 6 Medium (as needed, for poaching chicken breasts)
  Thyme 1⁄4 Teaspoon (for poaching chicken breasts)
  Chicken breasts 3 Large, skinless, boneless
  Creme fraiche 2 Tablespoon
  Tarragon 1 Teaspoon, minced
  Celery 2 Tablespoon, minced
  Shallots 2 Tablespoon, minced
  Kosher salt 1 Pinch (as needed, to taste)
  Black pepper 1 Dash, freshly crushed (as needed, to taste)

1) In a large pot with simmering water, add the lemon juice, white wine, peppercorns, and thyme.
2) Then add the chicken breasts, cover the pot with a lid and allow to poach for about 10 to 15 minutes.
3) Allow the chicken breasts to cool down and then shred them to make sandwiches.
4) In a large mixing bowl, add the shredded chicken breasts, Creme Fraiche, tarragon, celery, shallots, kosher salt and black pepper together.
5) Mix all the ingredients together until well combined.
6) Spoon about 1/2 cup of the chicken salad on the bread and cut the sandwich diagonally in half.

7) Serve the Chicken Salad Finger Sandwich with a slice of lemon.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Chicken Salad Finger Sandwich Recipe Video