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These chicken salad tea sandwiches are the perfect tea party or for a picnic or brunch. They are quick and easy to make and so delicious.
Why You’ll Love This Recipe!
I love throwing a tea party. We recently had a bridal tea party for my daughter who just got married and it was so much fun. These chicken salad tea sandwiches were a big hit. I’ve thrown other bridal tea parties in the past and you can check out all the details here.
Tea sandwiches aren’t just for tea parties though, they are the perfect thing for a picnic, a school lunch or anytime!
Ingredients Needed
- Shredded or Diced Chicken. You can use rotisserie chicken, canned chicken but I prefer chicken cooked specifically for this recipe. See below for my favorite ways to cook chicken for this recipe.
How To Make Shredded Chicken
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
- Dried Cranberries. You can also used dried cherries or dried blueberries.
- Pecans.
- Green Onions
- Mayonnaise
- Bread. I use either white bread or rye bread but use your favorite kind. You could use sourdough bread or whole wheat bread if you prefer.
- Salt and Black Pepper
How to Make Chicken Salad Tea Sandwiches
- In a bowl, combine chicken, dried cranberries, green onions, pecans and salt.
- Squeeze lemon juice into bowl.
- Add in Peach Jam or Chutney.
- Add in enough mayo to moisten the mixture. I started with a 1/2 a cup.
- Salt and pepper to taste.
- Stir to combine and then refrigerate for at least 30 minutes. Can cover with plastic wrap and refrigerate over night if needed.
- Spread chicken salad mixture on half of the bread slices and cover with remaining bread.
- Cut off the crust and then cut sandwich into four pieces.
- You can cut the sandwich into squares or into triangles, whichever you prefer!
- If not serving right away, keep them covered with plastic wrap and in the refrigerator.
Tips from leigh Anne
- You can change up your chicken salad sandwiches by adding in grapes or pineapple. Cut the grapes in half and I like to use pineapple tidbits. Use this in place of the dried cranberries.
- Use slivered almonds instead of pecans if you prefer.
- You can leave out the peach jam or use a different flavor jam for a fun flavor combo.
- Add a slice of cucumber to each of the tea sandwiches for more flavor and crunch. You can also add in some celery for extra crunch.
- Add in some fresh or dried herbs such as tarragon or fresh dill. I prefer using fresh herbs for the best flavor.
- Instead of green onions, use some chopped chives.
- Raisins are a good substitute for the dried cranberries.
- Add in a teaspoon or so of curry powder for some great flavor (use instead of the peach jam)
Frequently Asked Questions
How long will chicken salad last in the fridge?
It will last for 3-4 days. I recommend waiting to assemble the chicken salad tea sandwiches if you need to keep it refrigerated for more than a day.
How do I prevent the tea sandwiches from getting soggy?
The best way is to assemble them right before serving. If you need to assemble them ahead of time, add a thin layer of butter to the bread to help form a barrier and prevent the sandwiches from getting soggy.
Try these other favorite tea party foods:
Chicken Salad Tea Sandwiches
These chicken salad tea sandwiches are the perfect tea party or for a picnic or brunch. They are quick and easy to make and so delicious.
Prep:20 minutes
Total:20 minutes
Ingredients
- 2 cups chicken cooked, shredded or diced
- 1/2 cup dried cranberries
- 1/3 cup pecans toasted and diced
- 3 green onions chopped
- 3-4 Tbsp peach jam or chutney
- 2 Tbsp lemon juice
- 1/2 cup Mayonnaise
- 12 slices bread
- salt and pepper
Instructions
- In a bowl, combine chicken, cranberries, pecans green onions, peach jam and lemon juice.
- Salt and pepper to taste
- Add enough mayonnaise to moisten the chicken salad, I start with 1/2 a cup. Add more if desired.
- Spread mixture on six slices of bread, top with remaining six slices.
- Trim off crust and cut each sandwich into four pieces.
- Keep sandwiches covered and refrigerated until ready to serve, don't prepare more than a few hours ahead of time.
Tips & Notes:
- You can change up your chicken salad sandwiches by adding in grapes or pineapple. Cut the grapes in half and I like to use pineapple tidbits. Use this in place of the dried cranberries.
- Use slivered almonds instead of pecans if you prefer.
- You can leave out the peach jam or use a different flavor jam for a fun flavor combo.
- Add a slice of cucumber to each of the tea sandwiches for more flavor and crunch. You can also add in some celery for extra crunch.
- Add in some fresh or dried herbs such as tarragon or fresh dill. I prefer using fresh herbs for the best flavor.
- Instead of green onions, use some chopped chives.
- Raisins are a good substitute for the dried cranberries.
- Add in a teaspoon or so of curry powder for some great flavor (use instead of the peach jam)
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Nutrition Facts:
Calories: 115kcal (6%) Carbohydrates: 11g (4%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Trans Fat: 0.02g Cholesterol: 9mg (3%) Sodium: 104mg (5%) Potassium: 53mg (2%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 32IU (1%) Vitamin C: 1mg (1%) Calcium: 22mg (2%) Iron: 1mg (6%)
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