Chicken Salad Tea Sandwiches for an Elegant Brunch Spread
Delicate tea sandwiches filled with creamy chicken salad bring traditional British elegance to any brunch table. The key is using tender poached chicken mixed with just enough mayonnaise and fresh herbs to bind without overwhelming.
You’ll need to chill the chicken salad for at least two hours before assembling, which actually makes this ideal for entertaining since the prep work happens well ahead of guests arriving.
Why Poaching Chicken Makes All the Difference
Poaching keeps the chicken incredibly moist and tender, which matters when you’re serving delicate finger sandwiches. The gentle cooking method prevents the meat from becoming stringy or dry, and you can infuse flavor right into the cooking liquid.
I add bay leaves and peppercorns to the poaching water, but even plain water works fine. The chicken should cook at barely a simmer – big bubbles will make the meat tough. You’ll know it’s done when it reaches 165°F internally and feels firm but not hard when pressed.
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Getting the Bread Right for Tea Sandwiches
Good white sandwich bread is essential here – save the artisanal loaves for other occasions. You want something with a fine, even crumb that won’t overpower the filling or fall apart when you remove the crusts.
Slice the bread about ¼-inch thick, and don’t skip the light butter layer on each slice. It acts as a moisture barrier so your sandwiches won’t get soggy while chilling. Room temperature butter spreads much easier and won’t tear the bread.
Chicken Salad Tea Sandwiches for an Elegant Brunch Spread
Ingredients
Assembly
Equipment Needed
- Large saucepan
- Instant-read thermometer
- Large mixing bowl
- Sharp knife
- Cutting board
- Serrated knife for bread
Instructions
- Poach chicken: Place chicken breasts in a large saucepan and cover with cold water by 1 inch. Add bay leaves, peppercorns, and 1 teaspoon salt. Bring to a gentle simmer over medium heat, then reduce heat to low and cook 15 to 20 minutes until chicken reaches 165°F internally and feels firm when pressed.
- Cool and dice: Remove chicken from poaching liquid and let cool completely, about 30 minutes. Dice chicken into ¼-inch pieces and place in a large mixing bowl.
- Make chicken salad: Add mayonnaise, lemon juice, chives, tarragon, ½ teaspoon salt, and white pepper to diced chicken. Mix gently until just combined. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Assemble sandwiches: Remove crusts from bread slices using a sharp serrated knife. Lightly butter one side of each slice. Spread chicken salad evenly on 6 slices, top with watercress, then remaining bread slices, buttered side down.
- Cut and chill: Cut each sandwich into 4 triangles or rectangles using a sharp knife. Arrange on serving platter and cover with damp paper towels, then plastic wrap. Chill 30 minutes before serving. Sandwiches are best served within 4 hours of assembly.
Nutrition Facts
Per Serving (4 tea sandwiches)
