Apricot Chicken Salad Tea Sandwich
Served in the tearoom I owned in California, this is a wonderfully light and delectable afternoon tea sandwich.
Ingredients:
2 cups cooked, diced chicken breast
1/2 medium Fuji apple, diced
2 stalks of celery, diced
1/2 cup dried apricots, chopped
2 tsp. salt
2 tsp. herbs d. Provence
1 tsp. black pepper
1 cup mayonnaise
To serve:
Apricot Preserves
Bread-I like to serve this on croissants
Combine all ingredients in a large bowl and mix well to combine. Adjust seasoning to taste. Spread a large scoop of chicken salad on one side of a croissant and the apricot preserves on the other. Cut into 3 wedges.
Delicious!