Light and Fresh Chicken Salad Tea Sandwiches for Spring
Delicate tea sandwiches filled with herb-brightened chicken salad make an elegant addition to afternoon tea or spring gatherings. The chicken salad gets its light texture from Greek yogurt instead of heavy mayonnaise, while fresh herbs and lemon zest add brightness.
You’ll want to chill the filling before assembling to let the flavors meld and make spreading easier.
Why Greek Yogurt Makes Better Tea Sandwich Filling
Greek yogurt creates a lighter, more spreadable chicken salad that won’t make your delicate tea sandwiches soggy. Unlike regular mayonnaise, which can be heavy and mask the chicken’s flavor, Greek yogurt adds tanginess while keeping the filling moist but not wet.
The thicker consistency also means the filling stays put when you’re cutting the sandwiches into neat triangles or rectangles. You’ll still get richness from the small amount of mayonnaise, but the yogurt does most of the work.
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Getting Clean Cuts on Crustless Tea Sandwiches
Use a sharp serrated knife and gentle sawing motion to cut through the soft bread without compressing the filling. Wipe the blade clean between cuts to prevent dragging filling from one sandwich to another.
Assemble the sandwiches first, then remove crusts with kitchen shears or a sharp knife for the cleanest edges. Cover the finished sandwiches with a damp paper towel and plastic wrap to keep them from drying out until serving time.
Light and Fresh Chicken Salad Tea Sandwiches for Spring
Ingredients
Assembly
Equipment Needed
- Medium mixing bowl
- Sharp serrated knife
- Kitchen shears
- Small offset spatula
Instructions
- Make chicken salad: In a medium bowl, combine diced chicken, Greek yogurt, mayonnaise, chives, dill, lemon zest, lemon juice, salt, and white pepper. Mix gently until well combined but don’t overmix. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Prepare bread: Remove crusts from bread slices using kitchen shears or a sharp knife. Lightly butter one side of each bread slice to create a moisture barrier.
- Assemble sandwiches: Spread about 3 tablespoons of chicken salad evenly on the buttered side of 6 bread slices. Top with a few watercress or spinach leaves, then place remaining bread slices on top, buttered side down.
- Cut and serve: Using a sharp serrated knife, cut each sandwich diagonally into 4 triangles, wiping the blade clean between cuts. Arrange on a serving platter and cover with damp paper towels and plastic wrap until ready to serve. The sandwiches should hold their shape cleanly and the filling should stay put when lifted.
Nutrition Facts
Per Serving (4 triangles)
