Ingredients
1 lb. boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
1/2 c. finely diced celery
3 tbsp. finely diced red onion
4 tbsp. finely chopped flat-leaf parsley
1 c. walnuts
c. mayonnaise
1 tbsp. fresh lemon juice
3 tbsp. Major Grey’s (mango-ginger) Chutney
16 slice very thin white bread
4 tbsp. butter
Preparation
Step 1In a large pot of boiling salted water, simmer chicken 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool 10 minutes.Step 2Thinly slice chicken into strips, then finely chop. Season with salt and pepper.Step 3Toss chicken with celery, onion, parsley, and walnuts. In another bowl, stir together mayonnaise, lemon juice, and chutney. Add to chicken mixture and blend well. Taste and adjust seasonings, if necessary.Step 4Place approximately 1/2 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an even layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. (Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.) Arrange on serving platter.
