Chicken Salad Tea Sandwiches
These Chicken Salad Tea Sandwiches are a timeless tradition for an afternoon tea spread! Poached chicken is delicately dressed with creamy mayo, fresh dill, and a hint of lemon, then layered between soft slices of white bread.
Ingredients
- 2 cups finely chopped cooked chicken about 8 chicken tenderloins
- 2 to 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard optional
- 1 tablespoon finely minced celery
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- 12 slices soft white bread crusts removed
- Soft butter for the bread optional, prevents soggy sandwiches
Instructions
- In a mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, celery, dill, salt, and pepper. Fold in the chopped chicken until everything is well coated. For best flavor, refrigerate the mixture if you have time.
- Lightly butter each slice of bread. Spoon about 3 tablespoons of the chicken salad onto 6 slices, spreading it all the way to the edges. Top with the remaining bread slices and press down gently.
- Cut each sandwich into thirds (finger sandwiches) or into quarters (triangles). Serve right away or store in an airtight container in the fridge until ready to serve.
Notes
- Use a very sharp or serrated knife for clean sandwich edges.
- Chill the chicken salad to enhance flavor and texture.
- Garnish with thin cucumber slices or fresh minced dill for a pop of color.
- Keep assembled sandwiches loosely covered with plastic wrap and a damp paper towel until serving.
Nutrition
Calories: 414kcalCarbohydrates: 40gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 79mgSodium: 594mgPotassium: 567mgFiber: 3gSugar: 5gVitamin A: 59IUVitamin C: 2mgCalcium: 113mgIron: 4mg
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