Curried Chicken Tea Sandwich with Toasted Coconut & Almonds

This recipe is a new one in my repertoire and I put it together for a recent event I was hosting at my husband’s office. The food theme was ‘tapas’ and this fit the bill! I only had a few hours to put together a spread of tapas, and this was probably the easiest one for me to put together! The biggest reason is because this is pretty much a no-cook recipe – assembly only!

I bought a rotisserie chicken from the market, and after that it was all assembly! 🙂 I decided to do sandwich triangles, but I also like the thin, rectangular presentation for tea sandwiches (classic is always lovely!). If you are worried about the sandwiches coming apart, feel free to put a toothpick through each sandwich.

Even though this is great as a ‘tea’ sandwich, this sandwich is perfect for a quick lunch sandwich to switch things up a little.

If you don’t want the sweeter taste that comes from the marmalade and coconut, omit them and add white onions and avocado cubes to the chicken mixture (although, try it once – you might be surprised how much you like it!).

Enjoy 🙂

Yields: 24-36 tea sandwiches or 12 entreé-size sandwiches
Ingredients

1/2 cup flaked coconut
1/2 cup chopped or slivered almonds
1 (8-ounce) package cream cheese, softened
2 tablespoons orange-ginger marmalade (or you can use orange marmalade if orange-ginger is unavailable)
1 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon pepper
2 cups diced cooked chicken (I take meat off of a fresh rotisserie chicken from the supermarket)
12 slices of bread of your choice, crusts trimmed (pumpernickel adds a great taste variance, but I usually have buttermilk on hand and enjoy that)
3 tablespoons diced green onions

Preparation

Bake coconut and almonds in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. (Note: if you want them to bake separately in case there are leftovers afterward, use different pans, otherwise to save time, I just put them in the same baking pan).

Stir together cream cheese and next 4 ingredients in a bowl; gently stir in chicken with a spatula until all ingredients are well-incorporated. This chicken salad filling can be made ahead and can be refrigerated for up to 4 days.

Spread evenly on bread slices and top with toasted coconut, toasted almond, and green onion, as desired. Cut each slice into 2-3 strips (optional) for tea sandwiches, or you can leave whole for an entreé portion.

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