Print

Simple Chicken Salad Tea Sandwiches

Simple Chicken Salad Tea Sandwiches - featured image

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate and flavorful tea sandwiches featuring a delightful chicken salad with cranberries, pecans, and a hint of peach jam.

Ingredients

Scale
  • 2 cups chicken (finely diced into 1/4-inch cubes)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (toasted and chopped into small pieces)
  • 3 scallions, thinly sliced
  • 4 tbsp peach jam
  • 2 1/2 tbsp lemon juice (freshly squeezed)
  • 2/3 cup mayo
  • 1/4 tsp celery salt
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • salt to taste
  • pepper to taste
  • 12 slices bread

Instructions

  1. Dice the chicken into small, uniform 1/4-inch cubes.
  2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  3. Chop the toasted pecans into small pieces.
  4. Thinly slice the scallions, separating white and green parts.
  5. Finely chop the fresh parsley.
  6. In a large bowl, combine the diced chicken, dried cranberries, toasted pecans, white parts of the scallions, peach jam, and fresh lemon juice.
  7. Mix gently but thoroughly until all ingredients are evenly distributed.
  8. Allow the mixture to sit for a minute to meld flavors.
  9. Add the mayonnaise, celery salt, finely chopped parsley, and green parts of the scallions to the bowl.
  10. Gently fold everything together until well combined and creamy.
  11. Taste the chicken salad and adjust seasoning with salt and pepper as needed.
  12. Lay out all 12 bread slices on a clean surface.
  13. Divide the chicken salad mixture evenly among 6 slices of bread.
  14. Spread the chicken salad generously on the 6 slices.
  15. Top each with a second bread slice, pressing gently to adhere.
  16. Using a sharp serrated knife, carefully remove the crusts from all sides of each sandwich.
  17. Cut each sandwich diagonally into 4 triangular pieces.

Notes

Dice chicken finely for the best texture.
Always toast your pecans for enhanced flavor.
Use fresh lemon juice for brightness.
A sharp serrated knife ensures clean cuts when trimming crusts.