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Chicken and almond ribbon sandwiches Recipes
| Prep Time |
| N/A |
| Minutes |
| Total Time |
| N/A |
| Minutes |
| Makes |
| 6 |
| Servings |
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| Recipe Name : | Chicken and almond ribbon sandwiches |
| Country : | United States |
| Rating : |
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| Category : |
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> Chicken
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| Chef : | Sarah Hobbs |
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INGREDIENTS
1 barbecue chicken, skin and bones removed, coarsely shredded 1 cup (235g) mayonnaise 1 tbs Dijon mustard 1 tbs lemon juice 4 celery sticks, finely chopped 1/2 cup (65g) toasted slivered almonds 1/3 cup finely chopped fresh tarragon 1 loaf sliced wholemeal sandwich bread |
DIRECTION
Combine the chicken, mayonnaise, mustard and lemon juice in a large bowl. Add the celery, almonds and tarragon and gently stir until just combined. Taste and season with salt and pepper. Arrange half the bread slices on a clean work surface. Spread the chicken mixture evenly among the bread slices. Sandwich together with remaining bread slices. Use a serrated knife to remove the crusts from each sandwich. Cut each sandwich lengthways into thirds. Arrange on a platter to serve. |
| SOURCE: |
http://www.taste.com.au/recipes/18223/chicken+and+almond+ribbon+sandwiches |
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