Fruity Chicken Salad Mini Sandwiches Recipe

Fruity Chicken Salad Mini Sandwiches Recipe
Fruity Chicken Salad Mini Sandwiches Recipe photo by Taste of Home
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Fruity Chicken Salad Mini Sandwiches Recipe

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Chicken salad ranks among the classics, and this version is great for parties of all kinds. Feel free to substitute green grapes for the red, or toss in extra strawberries when they're in season. The filling can also be served on a bed of salad greens. —Marcy Kamery, Blasdell, New York
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cups chopped cooked chicken
  • 3/4 cup sliced fresh strawberries
  • 1/2 cup halved seedless red grapes
  • 2 celery ribs, finely chopped
  • 1/3 cup chopped pecans, toasted
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 24 potato dinner rolls or Hawaiian sweet rolls, split

Directions

Place first five ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving.
To serve, fill each sandwich with 1/3 cup chicken mixture. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fruity Chicken Salad Mini Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p151

  • 6 cups chopped cooked chicken
  • 3/4 cup sliced fresh strawberries
  • 1/2 cup halved seedless red grapes
  • 2 celery ribs, finely chopped
  • 1/3 cup chopped pecans, toasted
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 24 potato dinner rolls or Hawaiian sweet rolls, split
  1. Place first five ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving.
  2. To serve, fill each sandwich with 1/3 cup chicken mixture. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fruity Chicken Salad Mini Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p151

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