Make-Ahead Chicken Salad Tea Sandwiches for Easy Hosting
Classic British tea sandwiches filled with tender chicken salad are ideal when you’re hosting a crowd. You can make the filling up to two days ahead, then assemble sandwiches the morning of your event.
The key is getting the chicken salad consistency just right—moist enough to spread easily but not so wet that it makes the bread soggy.
Getting the Chicken Salad Texture Right for Tea Sandwiches
Tea sandwich chicken salad needs a finer texture than what you’d serve on a regular sandwich or salad. Dice the chicken into small, uniform pieces—about ¼-inch cubes work well. This makes spreading easier and ensures every bite has chicken.
Start with less mayonnaise than you think you need, then add more gradually. The salad should hold together when stirred but not look glossy or wet. If it seems too dry after chilling, you can always stir in an extra tablespoon of mayo before assembling.
Our Best Picks
Make-Ahead Strategy for Stress-Free Hosting
The chicken salad actually improves after a day in the fridge—the flavors meld and the texture firms up slightly. Make it up to 48 hours ahead and store it covered in the refrigerator.
Assemble the sandwiches the morning of your event, then wrap them in damp paper towels and cover tightly with plastic wrap. They’ll stay fresh for 4-6 hours this way. Remove crusts just before serving for the cleanest presentation, and cut into triangles or fingers as preferred.
Make-Ahead Chicken Salad Tea Sandwiches for Easy Hosting
Ingredients
Assembly
Equipment Needed
- Large saucepan
- Sharp knife
- Cutting board
- Large mixing bowl
- Plastic wrap
- Serrated knife
Instructions
- Poach chicken: Place chicken breasts in a large saucepan and cover with cold water by 1 inch. Add bay leaf and ½ teaspoon salt. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 12-15 minutes until chicken reaches 165°F internal temperature and juices run clear when pierced with a knife.
- Cool and dice: Remove chicken from poaching liquid and let cool completely, about 20 minutes. Discard bay leaf and liquid. Once cool, dice chicken into ¼-inch pieces, removing any remaining fat or gristle.
- Make chicken salad: In a large bowl, combine diced chicken, mayonnaise, lemon juice, celery, chives, tarragon, remaining ½ teaspoon salt, and white pepper. Mix gently until just combined—don’t overmix or the salad will become mushy.
- Chill salad: Cover and refrigerate for at least 2 hours or up to 2 days. The flavors will develop and the texture will firm up during chilling.
- Assemble sandwiches: When ready to serve, lightly butter one side of each bread slice. Spread about 3 tablespoons chicken salad evenly on the buttered side of 8 slices, leaving a small border. Top with remaining bread slices, buttered side down.
- Trim and cut: Using a sharp serrated knife, trim crusts from all sides. Cut each sandwich diagonally into 4 triangles. Serve immediately or cover with damp paper towels and plastic wrap for up to 4 hours.
Nutrition Facts
Per Serving (4 triangles)
