Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth or water

  2. 2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved

  3. 1 cup mayonnaise

  4. 1/3 cup minced shallot

  5. 1 teaspoon minced fresh tarragon leaves

  6. 24 very thin slices homemade-type white bread

  7. 1/2 cup finely chopped smoked almond s (about 2 ounces)

Instructions Jump to Ingredients ↑

  1. In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, ½ cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining ½ cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.


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