Chicken Salad Tartlets

Hor d oeuvre Tray

Chicken Salad tartlets

Best Ever Chicken Salad
Boneless skinless chicken breast 1lb
bay leaf 2
Black peppercorn 1tbsp
cloves, whole 1/2 tbsp
Mayonnaise 3/4 cups
white pepper to taste
salt to taste
In heavy medium size sauce pot fill half way with water add the bay leaf, black peppercorns and cloves. Bring this to a boil add chicken breast bring water back to a boil and then take pot off stove set aside with a cover for 40 mins then drain chicken from broth and refrigerate over night. In a bowl brake chicken up with a fork  in to pieces add mayonnaise pepper and salt

Serve in a any store bought tartlet shell in a half inch size, garnished with flat leaf parsley.


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