Strawberry–Chicken Salad Tea Sandwiches

• Meat

  • 2 1/2 cups Chicken, cooked

• Produce

  • 1/3 cup Celery
  • 1/4 cup Green onion
  • 1 (11-ounce can Mandarin oranges
  • 1 cup Strawberries

• Condiments

  • 1 Recipe poppy seed dressing

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Bread & Baked Goods

  • 12 slices White sandwich bread, firm

Found on teatimemagazine.com

Description

Ingredients

• 12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
• 2½ cups chopped cooked chicken, pulled from a rotisserie chicken
• 1 cup chopped strawberries
• ½ cup chopped toasted pecans
• ⅓ cup chopped celery
• ¼ cup chopped green onion
• 1 (11-ounce) can mandarin oranges, drained and chopped
• 1 recipe Poppy Seed Dressing (recipe follows)
• Garnish: sliced strawberries
• ½ cup mayonnaise, such as Hellman’s
• 1 tablespoon champagne vinegar*
• 2 teaspoons poppy seeds
• 2 teaspoons sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

Directions

• Using a 2¼-inch square cutter, cut 2 squares from each bread slice. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside. In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours. Place approximately 3 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad. Garnish sandwiches with strawberry slices, if desired.
• In a small bowl, combine mayonnaise, vinegar, poppy seeds, sugar, salt, and pepper, whisking to blend. Cover and refrigerate until needed.