Very versatile … can be made in advance to serve with Shabbat lunch or as an elegant holiday appetizer. Don’t faint at the amount of spice used — since servings are small, flavors need to be “kicked up a notch.”
Curried Chicken Salad Canapes
Servings
16 Servings
Ingredients
- 1 piece cooked and chilled chicken breast remove skin and bones
- 1/4 cup mayonnaise
- 2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 4 slices parve cinnamon-raisin bread
- 4 teaspoon Major Grey Chutney can substitute peach preserves
- 16 walnut halves can substitute pean halves
Instructions
- Using a food processor, finely chop chicken (or shred using 2 forks). Place in 1 quart bowl and set aside.
- In a small bowl, stir together mayonnaise, curry, coriander, salt and pepper.
- Stir curry mixture into the chicken until completely combined. If too dry, add another teaspoon of mayo. You want it to hold together without excess mayo oozing out.
- Using a 1-1/2 inch biscuit cutter (or a small jar), cut out 4 rounds from each bread slice. Arrange on serving platter in a single layer.
- Place a rounded tablespoon of chicken mixture on each slice. Top each with a 1/4 teaspoon of chutney, then gently press in a pecan half.
- If not serving within an hour, cover with plastic wrap and refrigerate. Remove from fridge about a half-hour before serving.
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