Chicken-Cashew Tea Sandwiches with Shallot Gremolata

Serving Size: 4
Total Time:

A piquant mix of shallots, lemon zest and herbs punches up these chicken salad sandwiches from Ben Mims. Rinsing the shallots in the gremolata softens their oniony flavor.


  • 0.75 cup diced cooked chicken breast
  • finely grated zest of 1/2 lemon
  • pepper
  • salt
  • 1 Tbsp minced chervil
  • 3 Tbsp minced shallots, rinsed and drained
  • 1 tsp fresh lemon juice
  • 2 tsp minced chives, plus chopped chives for garnish
  • 3 Tbsp finely chopped roasted cashews
  • 0.25 cup Champagne grapes or quartered small green grapes
  • 0.25 cup mayonnaise
  • 0.25 cup extra-virgin olive oil
  • 2 slices of rye bread


  1. In a bowl, mix the chicken, oil, mayonnaise, grapes, cashews, minced chives, lemon juice and two-thirds each of the shallots and chervil; season with salt and pepper. In another bowl, mix the remaining shallots and chervil with the lemon zest.
  2. Spread the chicken salad on the rye. Cut the sandwiches into halves or quarters. Sprinkle the gremolata on top and garnish with chopped chives.

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Recipe Credit: Ben Mims
Image Credit: Con Poulos