Apricot Chicken Salad Tea Sandwich

Served in the tearoom I owned in California, this is a wonderfully light and delectable afternoon tea sandwich. 
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.



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