Chicken Salad Tea Sandwiches
Chicken salad tea sandwiches are delicate, crustless finger sandwiches filled with creamy chicken salad. They’re ideal for afternoon tea, baby showers, or any gathering where you want something elegant but not fussy.
The key is making chicken salad that’s moist but not soggy, so it won’t make the bread fall apart when you bite into it.
Getting the Right Chicken Salad Texture
The chicken needs to be finely chopped but not mushy. Poached chicken breasts work better than rotisserie chicken here because they’re more tender and easier to control the moisture level. Let the chicken cool completely before mixing with mayo, or the warm meat will make everything too wet.
Use just enough mayonnaise to bind everything together. You want the mixture to hold its shape when spread but not be so dry that it crumbles. Start with less mayo than you think you need—you can always add more.
Must-Have Items
Assembly and Chilling Strategy
White sandwich bread works best because it’s soft and mild. Remove crusts after assembly, not before, to prevent the bread from drying out. Spread the chicken salad evenly but not too thick—about 1/4 inch is right.
Wrap the assembled sandwiches tightly in plastic wrap and chill for at least 2 hours. This firms up the filling and makes cutting much cleaner. Cut with a sharp knife in one smooth motion to avoid dragging the filling.
Chicken Salad Tea Sandwiches
Ingredients
Equipment Needed
- Large saucepan
- Sharp knife
- Cutting board
- Large mixing bowl
- Plastic wrap
Instructions
- Poach chicken: Place chicken breasts in a large saucepan and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 15-18 minutes until chicken reaches 165°F internal temperature. Remove chicken and let cool completely, about 30 minutes.
- Make chicken salad: Finely chop the cooled chicken into 1/4-inch pieces. In a large bowl, combine chicken, mayonnaise, lemon juice, celery, chives, salt, and white pepper. Mix gently until just combined. Taste and adjust seasoning as needed.
- Assemble sandwiches: Lightly butter one side of each bread slice. Spread chicken salad evenly on the buttered side of 6 slices, using about 1/3 cup per sandwich. Top with remaining bread slices, buttered side down. Press gently to adhere.
- Chill and cut: Wrap each sandwich tightly in plastic wrap and refrigerate for at least 2 hours. Remove crusts with a sharp knife, then cut each sandwich into 4 triangles or rectangles. The filling should hold together cleanly and the bread should be firm but not dry.
Nutrition Facts
Per Serving (4 pieces)
