Strawberry Chicken Salad Mini Sandwiches
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Strawberry Chicken Salad Mini Sandwiches
Strawberry Chicken Salad Mini Sandwiches are great for tea or lunch on the go!
Ingredients
Directions
Combine all the dressing ingredients in a small bowl and whisk to combine.Refrigerate until ready to use.
Toast the whole wheat toast in either a broiler or toaster.
Set aside. In a large bowl, combine chicken, strawberries, scallions, mandarin oranges, and poppy seed dressing.
Season with salt and pepper. Mix well.
Place the chicken salad on one piece of toast.
Top with another piece of toast. Press down the top of the sandwich with one hand, and with the other, cut the crusts of the bread off with a serrated knife.
Once you have trimmed off the crusts, cut the sandwich into 4 squares or triangles.
Serve with Chamomile tea!
Place the chicken breasts in the bottom of a 4 quart sauce pan. Fill the pan with enough water to cover the chicken by an inch.
Bring the water to a boil, then reduce to a simmer, covering the pot.
The chicken is done when it is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. This takes about 10- 15 minutes.
Remove the chicken from the cooking liquid and cut into pieces.
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Ingredients
Directions
Combine all the dressing ingredients in a small bowl and whisk to combine.Refrigerate until ready to use.
Toast the whole wheat toast in either a broiler or toaster.
Set aside. In a large bowl, combine chicken, strawberries, scallions, mandarin oranges, and poppy seed dressing.
Season with salt and pepper. Mix well.
Place the chicken salad on one piece of toast.
Top with another piece of toast. Press down the top of the sandwich with one hand, and with the other, cut the crusts of the bread off with a serrated knife.
Once you have trimmed off the crusts, cut the sandwich into 4 squares or triangles.
Serve with Chamomile tea!
Place the chicken breasts in the bottom of a 4 quart sauce pan. Fill the pan with enough water to cover the chicken by an inch.
Bring the water to a boil, then reduce to a simmer, covering the pot.
The chicken is done when it is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. This takes about 10- 15 minutes.
Remove the chicken from the cooking liquid and cut into pieces.