These delicious tea sandwiches are the favorite at every tea party I have hosted to date. The chicken is baked with fresh herbs and chicken stock, which boosts the flavor and tenderness of the chicken. The red onion and celery are tradition flavors. The surprise ingredient of dried apricots gives a sweet note and makes this chicken salad unique. I learned the recipe by making it over and over again at the Mulberry Tea Room where I worked several years ago. I have many of the recipes stuck in my head. I enjoy using them for tea parties and special lunches. I never measure ingredients, I go by sight. The chicken is topped with fresh chopped thyme, sage, kosher salt and fresh cracked pepper. Chicken stock is poured over, but not covering the chicken and then baked. I chop some red onion and a stalk or two of celery, then grab a handful of dried apricots from the bag and chop 4 or 5 of them. When the chicken is finished baking, it rests for a few minutes, then chopped and cut into a small dice. Then toss the onion, celery, and apricots with the chicken to see if the amounts look balanced. I generally add less onion then celery. I don’t want to overpower the other ingredients. I then add a tablespoon of the stock that the chicken was cooked in, and give it a toss. Add the mayonnaise now a few tablespoons at a time. You want it to be coated nicely but not too heavy. Adjust your seasoning of salt and pepper to taste. For the tea sandwiches you will want thin bread. I like using white and wheat. The bread should buttered with room temperature butter, then heap a big spoonful of the chicken salad in the middle of the buttered bread and smooth it out. I like to cut the sandwiches into triangles; rectangles would be nice as well. They look so pretty on a serving platter. The crusts don’t usually go to waste; anyone helping with the cutting of the sandwiches gets to snacking and sharing with whoever’s hanging around. There always some left over salad hanging out between the crusts.
Chicken Salad with Apricots
4 skinless boneless chicken breasts
½ -3/4 cup chicken stock
Fresh sage and thyme, chopped, enough to sprinkle over the chicken
Kosher salt and Fresh cracked pepper to taste
1 small red onion, chopped finely
2 stalks of celery, chopped finely
4-5 dried apricots, chopped
3-4 tablespoons of mayonnaise
Place the chicken in a baking dish. Top with chopped herbs, kosher salt, fresh cracked pepper, and chicken stock. Bake the chicken at 350 degrees till the internal temperature is 160 degrees. Remove from the oven, cover with foil and rest 10 minutes. Chop the onion, celery, and apricots. When the chicken is cool enough to handle cut it into a small dice. In a medium bowl add the chicken, onion, celery, apricots, 1 tablespoon of the chicken stock, and mayonnaise. Toss to coat evenly; adjust the seasoning of the salt and pepper to your taste.
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