MasterChef winner Whitney Miller made Chicken Salad Tea Sandwiches (see recipe below) Whitney will be doing a free cooking demonstration at Williams Sonoma on Saturday, May 11 from 11am-1pm. Location is 2126 Abbott Martin Rd, Nashville, Tennessee 37215. Her latest cookbook is called Whitney Miller's New Southern Table, and it's available wherever you buy your books.
Chicken Salad Tea Sandwiches
1 cooked chicken breast
1 hard-boiled egg, finely grated
2 tablespoons julienned (1 1/2 inches long) Envy apple
2 teaspoons finely chopped pecan halves
1 tablespoon finely chopped sweetened dried cranberries
3 1/2 tablespoons mayonnaise
1/4 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
1/8 teaspoon cracked black pepper
1 large Envy apple
8 large multigrain bread slices, crusts removed
Finely shred the chicken breast and place in a medium bowl. Add the egg, julienned apple, pecans, cranberries, mayonnaise, lemon zest, salt, and pepper. Stir until well mixed.
Slice the whole apple lengthwise into paper-thin slices, and then trim the slices into 2 1⁄ -inch squares. Combine the water and lemon juice in a small bowl. Add the apple slices, and let stand until ready to use.
Preheat the oven broiler.
Cut the bread slices into halves lengthwise. Place on a baking sheet, and broil until the tops are just golden brown. Transfer the bread slices to a serving tray, and let cool slightly.
Spread about 2 tablespoons of the chicken salad over each bread slice.
Place an apple slice or two on top of each chicken salad sandwich.
