Chicken Salad Tea Sandwiches with Smoked Almonds

1. 1

   In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer.

2. 2

   Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.

3. 3

   Remove skillet from heat and cool chicken in cooking liquid 20 minutes.

4. 4

   Discard skin and shred chicken fine.

5. 5

   In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

6. 6

   Make 12 sandwiches with chicken salad and bread, pressing together gently.

7. 7

   With a 2-inch round cutter cut 2 rounds from each sandwich.

8. 8

   Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.

9. 9

   Roll edges in almonds.

10. 10

    Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.