Max's Chicken Salad Sandwiches for Tea
4 chicken breasts, deboned, deskinned, poached and finely dice (approximately 6 cups)
1 cup celery, finely chopped
1 cup pecans, coarsely chopped
1/2 cup Granny Smith apple, finely diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons cider vinegar
1 tablespoon honey
Softened unsalted butter
White or other light day old bread
Whisk together the mayonnaise, sour cream, vinegar and honey. Refrigerate. Combine the first 6 ingredients.
Add the dressing and gently toss (filling should not be too moist).
Refrigerate for 2 hours or overnight.
Spread a thin coat of butter on the bread slices.
Fill with 2 or 3 tablespoons of chicken salad.
Top with the remaining slices of bread and cut the crusts off.
Cut the bread crosswise to make 4 triangles.
Put the sandwiches in a glass dish (9 x 13). Cover with a damp towel and then cover with saran wrap. Refrigerate until ready to serve.