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.
Servings 24 sandwiches
Calories 115kcal
Equipment
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.
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)
Nutrition
Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 104mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg