The tea sandwich is one of the most elegant, portable, and practical picnic sandwiches around.
These Chicken Salad Tea Sandwiches encompass some of the best attributes of a good chicken sandwich recipe. They’re easy to make, loaded with creamy, lemon-zested chicken salad (that you can make in advance), they’re easy to transport, and even easier to manage on the picnic blanket.
Oh, and they look so pretty.
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Tea Sandwiches Are Great For Picnics
Chicken Salad Sandwiches are great make-ahead picnic sandwiches. It’s the same with my Chicken Waldorf Salad Sandwiches (which also make lovely tea sandwiches). You make the chicken salad in advance and assemble the sandwich closer to serving time.
I also love how easy they are to make and how gorgeous they look. They are the perfect sandwich for a romantic picnic date, make a lovely addition to a spring picnic menu, and are a healthy and delicious finger food idea, especially for a picnic brunch.
See my Chicken Picnic Recipes for more great chicken ideas.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Chicken: You can use freshly cooked rotisserie chicken (skin removed) or cooked chicken breast. I prefer finely shredded chicken, but you can finely dice it.
- Herbs: I use dill in this recipe, but if it is available, I also like tarragon. The key is using fresh herbs. Dried herbs don’t give the same fresh flavors.
- Raisins: This is optional but I find the sweetness of raisins work beautifully with a chicken salad. You can also use dried cranberries or finely chopped dried apricots, which can be delicious.
- Almonds: I like the contrast of the crunch with finely chopped toasted almonds. You can leave nuts out or swap them for another nut. Pecans or hazelnuts could work well with this recipe.
- Chives: I use finely chopped shallot onions in the salad and chives as a garnish. You can use chives instead of shallot onions in the salad mix or spring onions.
- Cucumber: You can use celery instead of cucumber for crunch, but I like cucumber as it gives the sandwich an extra freshness.
Step by Step Instructions
Prepare the Chicken
Step 1: Shred or dice the chicken as finely as possible. See notes below on tips for shredding chicken.
Make the Dressing
Step 2: Combine the salad dressing ingredients in a bowl: sour cream, mayonnaise, lemon juice and zest, salt, and pepper. Mix well to combine. Use a whisk if necessary.
Step 3: Finely chop the remaining salad ingredients: cucumber, dill, chives or shallots, toasted almonds and raisins.
Make the Chicken Salad
Step 4: Add the chopped ingredients to the shredded chicken and mix well to combine before adding the dressing.
Step 5: Add the dressing and mix well again. You want the chicken salad mix to have enough dressing so it is not dry, but not overly dressed that it will make the sandwiches runny or soggy.
If you have time, let the chicken salad mix set a little by refrigerating it for around an hour. After this time, you can check if it needs more dressing.
Assemble the Sandwiches
Step 6: Evenly cut the crusts from the bread slices. Do this in groups of two, so your sandwiches are even.
Step 7: Mix the chicken mix again if you have refrigerated it. Lather the sandwiches with chicken salad and cut them in half to make tea sandwiches.
Note: You can chill the sandwiches again before cutting them to help the filling firm up and make them easier to cut.
Step 8: Optional: Tie a chive around each sandwich to add an additional touch and keep the sandwiches in place.
Recipe FAQs
Stored properly in an airtight container, chicken salad can last 3-4 days in the refrigerator. Although, I prefer to consume it within 2-3 days to enjoy its freshest taste.
Usually, the best way to stop the bread getting soggy is to place a layer of lettuce between the bread and chicken salad. As this recipe doesn’t use lettuce (although you can), I recommend a thin spread of butter on the bread, or making the sandwiches as close to the serving time as possible. I cover more in my tips for avoiding soggy sandwiches.
Typically, white bread is used for tea sandwiches, although you can mix it up with brown bread for different-colored sandwiches. Just make sure the bread is soft; otherwise, the sandwich becomes difficult to eat.
Some vegetables with high water content, such as cucumbers, can make your chicken salad watery. This is why I like to let the chicken salad rest in the fridge before making it into sandwiches. You can drain off any excess water that will settle after resting before making the sandwich.
Expert Tips
Finely Chop Your Ingredients: This sandwich is intended to be dainty. Ensure all your ingredients are finely chopped. This will help make a texturous yet fine chicken salad, which will hold together better when you bite it.
Cutting the Sandwiches: Use a really sharp knife to avoid pressing down on the sandwich too much. You can also chill the sandwiches a little before cutting them into fingers to let the chicken filling firm up a little.
Chicken: You can shred the chicken or finely dice it with a knife. Again, small pieces are key to a perfect tea sandwich.
Tips for Shredding Chicken
- Cold or Warm: Let the chicken cool slightly before shredding so it’s comfortable to handle and retains its juices. However, it will shred easier when it is still warm.
- Two Forks Method: This classic approach uses two forks to pull the chicken apart. It’s great for warm and cold chicken but is especially efficient with warm chicken.
- Hand or Stand Mixer Method: The quickest and most efficient way to shred chicken is to use a hand or stand mixer on a low speed. Make sure you use a deep bowl to prevent the chicken from flying out. Break the chicken up a little before starting the mixer.
- Hand Shredding: Sometimes, using your hands is the best way to get the job done, especially when you want to control the size of the shreds. It’s easier to do this when the chicken is warm but not too hot to handle.
Related Sandwich Recipes
Did you try these Chicken Salad Tea Sandwiches?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Chicken Salad Tea Sandwiches
Ingredients
- 24 slices soft white bread
Chicken Salad
- 1 whole roasted chicken - skin removed and shredded
- ½ cucumber - finely chopped
- ½ bunch fresh dill - finely chopped
- ¼ cup Shallots, chives or spring onions - finely chopped
- 1½ tablespoons raisins - roughly choped
- 1 tablespoon toasted almonds - finely chopped
Salad Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon lemon juice
- ¼ teaspoon lemon zest
- Salt and freshly ground black pepper to taste
Optional
- Chives for tying the sandwiches
Instructions
- Shred or dice the chicken as finely as possible.
- Combine the salad dressing ingredients in a bowl: sour cream, mayonnaise, lemon juice and zest, salt, and pepper. Mix well to combine. Use a whisk if necessary.
- Finely chop the remaining salad ingredients: cucumber, dill, chives or shallots, toasted almonds and raisins.
- Add the chopped ingredients to the shredded chicken and mix well before adding the dressing.
- Add the dressing and mix well again. You want the chicken salad mix to have enough dressing so it is not dry, but not overly dressed that it will make the sandwiches runny or soggy. If you have time, let the chicken salad mix set a little by refrigerating it for around an hour. Then you can check if it needs more dressing.
- Evenly cut the crusts from the bread slices. Do this in groups of two, so your sandwiches are even.
- Mix the chicken mix again if you have refrigerated it. Lather the sandwiches with chicken salad and cut them in half to make tea sandwiches.
- Optional: Tie a chive around each sandwich to add an additional touch and keep the sandwiches in place.
Notes
- Chicken: You can use freshly cooked rotisserie chicken (skin removed) or cooked chicken breast.
- Herbs: Dill or tarragon are nice for this salad. The key is using fresh herbs. Dried herbs don’t give the same fresh flavors.
- Raisins: You can also use dried cranberries or finely chopped dried apricots, which can be delicious.
- Almonds: I like the contrast of the crunch with finely chopped toasted almonds. You can leave nuts out or swap them for another nut.
- Chives: I use finely chopped shallot onions in the salad and chives as a garnish. You can use chives instead of shallot onions in the salad mix or spring onions.
- Cucumber: You can use celery instead of cucumber for crunch, but I like cucumber as it gives the sandwich an extra freshness.
- Finely Chop Your Ingredients: This sandwich is intended to be dainty. Ensure all your ingredients are finely chopped. This will help make a texturous yet fine chicken salad, which will hold together better in a dainty sandwich.
- Chicken: You can shred the chicken or finely dice it with a knife. Small pieces are key to a perfect tea sandwich. It is easier to shred warm chicken than cold.
Picnic Lifestyle
These sandwiches are adorable, and delicious.