I often have sandwiches for lunch because they’re fast, convenient, and portable. The cherries and sour cream improve on basic chicken salad. Versatile and easily prepared, this cherry chicken salad is perfect for a weekday lunch.
If you don’t already have Mother’s Day plans, consider holding an afternoon tea party for your mom—it’s a nice way to show your love. Everything for the tea can be made in advance (besides the tea of course), leaving you plenty of time to spend with your mom. This cherry chicken salad is great for tea sandwiches.
Note: When preparing these sandwiches for tea, use a very thin layer of filling and cut the crust off the bread. Butter helps hold them together. If you’re making them in advance, place a damp paper towel over the plate to prevent the bread from drying out. If you’re just making them for lunch, use more filling per sandwich and leave the crust on.
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Cherry Chicken Salad
Print recipe
| Serves | Makes 10 whole sandwhiches, chicken salad yields 1 1/2 cups |
| From book | All Around the World Cookbook |
Ingredients
- 1 1/2 Cups shredded cooked white chicken meat
- 1/4 cup dried cherries (coarsely chopped)
- 1 3/4 Teaspoons dried tarragon
- 6 Tablespoons mayonaise
- 1/4 cup sour cream
Optional
- 20 thin slices bread (if making tea sandwiches)
- 3 1/2 Tablespoons unsalted butter (room temperature)
Directions
| Step 1 | |
| Finely dice the shredded chicken and place it in a bowl. Add the cherries and tarragon. Season with salt and pepper. | |
| Step 2 | |
| In a small bowl, mix the mayonnaise and sour cream. Toss with chicken. | |
| Step 3 | |
| Spread one side of each slice of bread with butter. Spread the buttered side of 10 slices with a heaping tablespoon of the chicken salad. Top with remaining slices of bread, buttered side down. | |
| Step 4 | |
| Carefully cut the crusts from each sandwich with a long, sharp knife. Cut in half diagonally. Then cut each half diagonally, resulting in 4 triangles per sandwich. | |
