Classic Chicken Finger Sandwiches

A classic for a reason. Turn to this elicous recipe for classic chicken finger sandwiches for your nest party or gathering. They are such a crowd pleaser. You're going to love these.

4 from 2 votes

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Course: high tea, sandwiches, party food, afternoon tea, party, chicken, chicken finger sandwiches

Cuisine: Australian, English

Prep Time: 30

Cook Time: 5

Servings: finger sandwiches

Calories: 256kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

1 Bowl
1 Mixing spoon
1 Chopping board
1 Cooks knife

Ingredients

1 whole poached or roasted chicken *
2 small sticks of celery very finely diced
½ cup toasted flaked almonds roughly chopped
1 cup whole egg mayonnaise
1 lemon zested anda gentle squeeze (1-2 tablespoons) of the juice
1/4 cup flat leaf parsley chopped
1/4 cup chives chopped
sea salt
freshly cracked black pepper
1 loaf white sandwich bread
4 tablespoons butter for spreading

Instructions

Shred and roughly chop the roasted or poached chicken.
Combine the chicken with the celery, mayonnaise, lemon zest, 1-2 tablespoons of lemon juice and herbs. Season well with sea salt and freshly cracked black pepper. Be sure to taste your mix and adjust the seasoning if needed.
Lightly butter four bread slices. Generously spread with the chicken mixture. Remove crusts and slice into ribbons. Use an electric carving knife for this job. If you have one, this is a great use for it.

Notes

*You can use a free-range store-bought barbecue chicken if you are not poaching your own whole chicken.

*Sometimes, I include 2 grated Granny Smith Apples. It is lovely, and you might like to try this too. To do so, coarsely grate the apples and add to the chicken (note: do not peel the apple, as the skin adds texture). Mix through with the mayonnaise mix.

*If you want to get fancy, add a small handful of sliced red grapes. Not classic, but they are such a lovely addition.

*Toasted flaked almonds can be swapped for toasted walnuts if you wish to play with the filling. Be sure to finely chop the walnuts before including them.

*If you don’t wish to buy two different herbs, double up on the one that you choose.

* *You can make the sandwiches in the morning of the event, if required. To keep as fresh as possible, store in an airtight container, in the fridge. A great tip is to cover the sandwiches with a sheet of wax paper and then a damp paper towel to keep them from drying out.

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