Mango Chutney and Chicken Salad Tea Sandwiches


1 pound(s) boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
1/2 cup(s) finely diced celery
3 tablespoon(s) finely diced red onion
1/2 cup chopped walnuts
4 tablespoon(s) finely chopped flat-leaf parsley
1 cup(s) walnuts, toasted and chopped
1/3 cup(s) mayonnaise
1 tablespoon(s) fresh lemon juice
3 tablespoon(s) (or more to taste) Major Grey’s (mango-ginger) Chutney
16 slice(s) very thin white bread
4 tablespoon(s) butter, room temperature

In a large pot of boiling salted water, simmer chicken 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool 10 minutes.

Thinly slice chicken into strips, then finely chop. Season with salt and pepper.
Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.

Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. (Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.)

Arrange on serving platter.

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