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Creamy Chicken Salad Tea Sandwiches: Easy Entertaining

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These creamy chicken salad tea sandwiches are the perfect make-ahead appetizer for tea parties, brunches, and gatherings. With a tangy, herb-flecked filling and soft bread, they come together in under 30 minutes and always disappear fast.

Ingredients

Scale
  • 3 cups cooked chicken, finely chopped (rotisserie chicken works beautifully)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • 1/4 cup finely diced celery (about one stalk)
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives (or green onion tops)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/8 teaspoon black pepper (freshly ground if possible)
  • 1/8 teaspoon garlic powder
  • 12 slices soft white bread (or brioche, whole wheat)
  • 2 tablespoons softened butter (optional, for preventing sogginess)
  • Fresh lettuce leaves (butter lettuce or arugula work great)
  • Optional garnishes: extra dill sprigs, edible flowers, or thinly sliced radishes

Instructions

  1. Prep your chicken: If using a rotisserie chicken, remove the skin and pull the meat off the bones. Finely chop into small, even pieces (pea-sized or slightly smaller). Set aside in a mixing bowl.
  2. Chop your vegetables: Dice the celery very finely. Finely chop the dill and chives.
  3. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, pepper, and garlic powder. Taste and adjust as needed.
  4. Combine everything: Pour the dressing over the chopped chicken. Add the celery, dill, and chives. Mix gently but thoroughly with a fork until well coated.
  5. Chill the filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours for best flavor).
  6. Prep your bread: If using the butter trick, spread a thin layer of softened butter on one side of each bread slice.
  7. Assemble the sandwiches: Lay out half of the bread slices, buttered side up. Spread about 1/4 cup of chicken salad on each. Top with a lettuce leaf, then place the remaining bread slices on top, buttered side down.
  8. Press and chill: Wrap assembled sandwiches in plastic wrap, place on a baking sheet, top with another baking sheet and weigh down with cans or a cookbook. Refrigerate for 30 minutes to 1 hour.
  9. Cut and serve: Using a serrated knife, cut off the crusts. Cut each sandwich into triangles, rectangles, or fingers. Arrange on a platter and garnish as desired.

Notes

The chicken salad filling can be made up to 3 days ahead. Assemble sandwiches no more than a few hours before serving for best texture. The butter trick helps prevent sogginess. For a dairy-free version, use vegan mayonnaise and dairy-free sour cream or coconut yogurt. The filling also works well on crackers, in lettuce wraps, or stuffed into cherry tomatoes.

Nutrition

Keywords: chicken salad, tea sandwiches, easy entertaining, party appetizer, make-ahead, creamy chicken salad, tea party food

Find it online: https://emacrave.com/creamy-chicken-salad-tea-sandwiches-easy-entertaining/