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Curried Chicken Tea Sandwiches

Make these sandwiches as close to serving time as possible, so the avocado doesn't turn brown.

  • Servings: 8
Curried Chicken Tea Sandwiches

Source: Martha Stewart Living, April/May 1994


  • 1 tablespoon black peppercorns
  • Salt
  • 1 skinless, boneless chicken breast
  • 1 1/2 tablespoons Homemade Mayonnaise, or prepared
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon curry powder
  • Freshly ground black pepper
  • 4 slices whole-wheat or multigrain bread
  • 1 tablespoon unsalted butter
  • 1/2 avocado, cut into 1/4-inch-thick slices
  • 1/4 cup alfalfa sprouts


  1. Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.

  2. Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.

  3. Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

Reviews (1)

  • JerseyCook 6 Jul, 2008

    I made these on cinnamon raisin bread and they were WONDERFUL! The contrast of savory and sweet was amazing and the sandwiches were a BIG hit! Thanks again for the great inspiration.

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