Chicken Salad Spread With Smoked Almonds

1. 1

   Bring broth or water to a boil in a large skillet and add chicken breasts.

2. 2

   Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.

3. 3

   Discard the skin and finely shred the chicken into a bowl.

4. 4

   Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.

5. 5

   Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.

6. 6

   Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.

7. 7

   If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.

8. 8

   These sandwiches may be made 2 hours ahead, wrapped, and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.