Wednesday, September 26, 2007
Favorite Chicken Salad for Tea Sandwiches
Now everyone knows it's not polite to toot your own horn, but I have to be honest and tell you that I really do get repeated requests for my chicken salad tea sandwiches. Here at the office, folks seem to love it when I have a tea party because they know I always make too much and they will get the leftovers. But it's sort of funny how this recipe came to be.
I had read Alexandra Stoddard's wonderful little book "Tea Celebrations" and decided to make her Tiny Chicken Waldorf Cream Puffs. Only I didn't want the sandwiches to be that tiny, and I didn't want to bother making cream puffs. I improvised with miniature croissants and was very pleased with the results. I was getting ready to copy the chicken salad recipe for a friend one day and noticed that the grapes I had always included simply aren't in that recipe! So what made me add them? I don't know. I can only tell you that this is my most-requested tea party recipe, and that the grapes are essential. Almost as essential as the celery seed. So here's the recipe!
Chicken Waldorf Salad
2 boneless chicken breasts
1 cup grapes, chopped in half
1/2 cup chopped walnuts
1/4 cup raisins
1 teaspoon fresh lemon juice
1/2 cup mayonnaise
1/4 to 1/2 teaspoon celery seed
Salt and pepper to taste
Microwave the chicken breasts until done, then chop in a food processor. In another bowl, mix chicken with remaining ingredients and chill, preferably overnight so the flavors can meld. Do not skimp on the celery seed or you will regret it, as that is what makes this recipe! (Well, that and the accidental grapes.)