Sandwich

Chicken and Chutney Tea Sandwiches is for Sandwich.

Chicken and Chutney Tea Sandwiches takes 30 minutes to prepare.

Chicken and Chutney Tea Sandwiches takes several minutes to cook.

Chicken and Chutney Tea Sandwiches makes 16 servings.

The ingredients for Chicken and Chutney Tea Sandwiches are:

1 lbs Chicken breast meat
(Left over from a Deli Rotisserie Chicken)
1/2 c celery, finely diced
3 Tbs Red Onions, finely diced
4 Tbls Flat leaf Parsley, finely chopped
1 c Walnuts, toasted and chopped
1/3 C Mayonnaise
1 Tbls Fresh lemon juice
3 Tbls Major Grey?s (mango-ginger) Chutney
16 Slice(s) very thin lite whole wheat bread
4 Tbls Light Butter Substitute, room temperature
Salt and freshly ground pepper to taste

Thinly slice chicken breast meat into strips, then finely chop. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.
Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles.
Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.

Arrange on serving platter. Garnish with a dab of butter substitute a walnut and a piece of parsly.

Adapted from The Oprah Magazine Cookbook

Here is how you make Chicken and Chutney Tea Sandwiches:

Thinly slice chicken breast meat into strips, then finely chop. Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve. Arrange on serving platter.From The Oprah Magazine Cookbook Number of Servings: 16Recipe submitted by SparkPeople user VEHAMILTON1.

The nutritional information for Chicken and Chutney Tea Sandwiches is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 95.2

• Total Fat: 8.2 g
• Cholesterol: 2.6 mg
• Sodium: 77.5 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 0.6 g
• Protein: 2.2 g

The dietary needs meet for Chicken and Chutney Tea Sandwiches is Low Fat