CHICKEN RECIPES: HIGH TEA CELERY AND CHICKEN SANDWICHES
This recipe uses store bought rotisserie chicken, which makes it a snap put together for tea guests or any easy family dinner.
Ingredients:
- 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
Tip:
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.
