Chicken Recipes: High Tea Celery and Chicken Sandwiches

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This recipe uses store bought rotisserie chicken, which makes it a snap put together for tea guests or any easy family dinner.
- 1 small barbecued chicken
- 4 celery stalks, diced
- 6 1/2 oz/3/4 cup) (185 g) whole egg mayonnaise
- 2 teaspoons wholegrain mustard
- salt and pepper to taste
- white or whole-wheat bread to serve
Serves 10

Step 1

Remove the meat and skin from the chicken. Discard the skin and bones. Finely chop the meat and place it in a bowl with the celery, mayonnaise and mustard. Season and mix to combine.

Step 2

Spread the chicken mixture over the bread. Sandwich 1 slice together with another slice of bread, remove the crusts and cut the sandwiches into fingers.

Step 3

The filling can be made ahead and refrigerated for up to 1 day. You can also toss the filling through hot pasta with a little grated Parmesan.

Step 4

This tutorial is excerpted with permission from "Grow Harvest Cook: 280 Recipes from the Ground Up" by authors Meredith Kirton and Mandy Sinclair, photographer Sue Stubbs, designer Susan Cadzow, and published by Hardie Grant Books.

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