Chicken Salad Tea Sandwiches
These Chicken Salad Tea Sandwiches stand out for their effortless elegance and perfect blend of texture and flavor swathed in a creamy lemon-infused dressing.
Servings: 24 Tea Sandwiches
Calories: 192kcal
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
Recipe Variations and Substitutions
- 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.
Nutrition
Calories: 192kcal | Carbohydrates: 15g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg