Go Back
Chicken Salad Tea Sandwiches: A Delightful Culinary Combination
Youssef Hb

Chicken Salad Tea Sandwiches

A delightful blend of sweet, salty, and crunchy, these crustless chicken salad tea sandwiches are perfect for pairing with tea or enjoying as a light meal. Easy to customize and quick to assemble, they're ideal for lunch or afternoon gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 servings
Cuisine: American Comfort
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, diced
  • 1 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 4 scallions
  • 1/2 cup peach jam
  • 1/2 cup mayonnaise
  • 1/4 teaspoon celery salt
  • 1/4 cup flat-leaf parsley, chopped
  • 16 slices white bread

Method
 

  1. Dice cooked chicken into 1/4-inch cubes using a sharp paring knife.
  2. Toast pecans in a non-stick skillet over medium heat 3-4 minutes until aromatic.
  3. Thinly slice scallions, separating white and green parts.
  4. In a large bowl, mix chicken, dried cranberries, pecans, white parts of scallions, and parsley.
  5. In a small bowl, combine mayonnaise, celery salt, and half of the peach jam.
  6. Mix the mayonnaise mixture into the chicken salad until well combined.
  7. Spread the chicken salad evenly on the bottom half of 8 slices of bread.
  8. Place the remaining 8 bread slices on top to complete the sandwiches.
  9. Serve with tea, or store refrigerated for later use.

Notes

Rotisserie chicken works well for convenience.
Substitute pecans with walnuts for a deeper flavor.
Use flat-leaf parsley or fresh thyme for a different herb note.
Pepperidge Farm Farmhouse bread is recommended for the best texture.
Store in the refrigerator for up to two days.