Makes 16 tea sandwiches. In all of my travels out of the United States, I have noticed one similarity—teatime. Even in Dubai, the hotel room was furnished with a real china teapot and cups for enjoying tea and coffee. My great-grandma Strahan would have liked that; she was very proud of her silver tea set. In China my mom and I had the opportunity to experience a traditional afternoon tea with scones and finger sandwiches at the St. Regis Hotel. Bringing this experience home, I combined ingredients I love into a creamy chicken salad worthy of serving at tea or just for a family lunch.
1 cooked chicken breast
1 hard-boiled egg, finely grated
2 tablespoons julienned (1 ½ inches long) Granny Smith apple
2 teaspoons finely chopped pecan halves
1 tablespoon finely chopped sweetened dried cranberries
3 ½ tablespoons mayonnaise
¼ teaspoon finely grated lemon zest
¼ teaspoon fine sea salt
⅛ teaspoon cracked black pepper
1 large Granny Smith apple
4 tablespoons water
2 teaspoons lemon juice
8 large multigrain bread slices, crusts removed
Finely shred the chicken breast and place in a medium bowl. Add the egg, julienned apple, pecans, cranberries, mayonnaise, lemon zest, salt, and pepper. Stir until well mixed.
Slice the whole apple lengthwise into paper-thin slices, then trim the slices into 2 ¼-inch squares. Combine the water and lemon juice in a small bowl. Add the apple slices and let stand until ready to use.
Preheat the broiler.
Cut the bread slices into halves lengthwise. Place on a baking sheet and broil until the tops are just golden brown. Transfer the bread slices to a serving tray and let cool slightly.
Spread about 2 tablespoons of the chicken salad over each bread slice.
Remove the apple slices from the lemon mixture and pat dry with a paper towel. Place an apple slice on top of each chicken salad sandwich.
Makes 16 tea sandwiches.