These Chicken Salad Tea Sandwiches are a timeless and elegant addition to any afternoon tea spread! Poached chicken is delicately dressed with creamy mayo, fresh dill, and a hint of lemon, then layered between soft slices of white bread. These tea sandwiches are perfect for bridal showers, garden parties, or afternoon tea at home!
If you need some easy bite-sized desserts to complete your afternoon tea party spread, you may like these Easy Mini Lemon Tarts, Easy Mini Brownie Bites, or these Blueberry Bars!
There is something so dainty about Tea Sandwiches. I love making these Chicken Salad Tea Sandwiches as an easy and elegant party appetizer, but surprisingly, my boys love them, and they are perfect for school lunches too, especially for my 7 and 10-year-olds who love bento-style lunches!
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Recipe Highlights
- Classic & Fresh: A traditional tea sandwich made modern with lemon and dill.
- Easy to Prepare: Poached chicken is simple, tender, and perfect for make-ahead.
- Perfect for Spring Gatherings: Ideal for tea parties, brunches, and entertaining.
- Versatile: You can prep the chicken salad in advance and assemble just before serving.
Ingredient Notes
- Chicken Tenderloins – Tender and quick to cook, chicken tenderloins are perfect for poaching and yield moist, flavorful meat that’s easy to shred or finely chop.
- Mayonnaise – Provides a creamy base for the salad. Use a good-quality mayo for the best flavor. You can also mix in a bit of Greek yogurt if you prefer a lighter texture.
- Lemon Juice – Brightens the chicken salad and balances the richness of the mayo. Freshly squeezed is best.
- Celery – Adds a subtle crunch and freshness. Use finely diced celery.
- Fresh Dill– Lends a delicate, herby flavor that’s lovely in tea sandwiches. You can substitute with fresh chives or tarragon if you like.
- Dijon Mustard (optional) – Gives a gentle tang and depth to the salad without overpowering the other flavors.
- Salt & Pepper – Simple seasonings to enhance the overall flavor. White pepper is a nice option for a refined look, but black pepper works just as well.
- White Bread -Soft, classic white sandwich bread is traditional for tea sandwiches.
- Butter (optional but recommended) – A thin layer of butter can be spread on the bread to prevent sogginess, especially helpful if assembling sandwiches ahead of time.
How to Poach Chicken for Tea Sandwiches
Poaching chicken is one of the best methods for achieving moist, tender meat with a neutral flavor that pairs well with creamy dressings. I love this method for all kinds of meal prep! Here’s how I do it:
- Place the chicken tenderloins in a single layer in a saucepan.
- Cover the chicken with chicken stock (or cold water) until it’s about an inch above the meat.
- Add a small pinch of salt. You can also toss in a bay leaf or a sprig of dill for extra aroma, but it’s optional.
- Bring the water to a very gentle simmer over medium-low heat. Avoid boiling, which toughens the meat.
- Simmer for about 10–12 minutes or until the internal temperature reaches 165°F.
- Remove the chicken, let it cool completely, then finely chop it for your chicken salad.
How to Make Chicken Salad Tea Sandwiches
- Step 1: Add chicken salad ingredients in a bowl.
- Step 2: Gently mix to combine.
- Step 3: Spread a thin layer of butter on 2 slices of bread.
- Step 4: Add chicken salad mixture.
- Step 5: Top with a bread slice.
- Step 6: Cut into finger sandwiches.
Tips for making Chicken Salad Finger Sandwiches
- Use a very sharp or serrated knife for clean sandwich edges.
- Chill the chicken salad to enhance flavor and texture.
- Garnish with thin cucumber slices or fresh minced dill for a pop of color.
- Keep assembled sandwiches loosely covered with plastic wrap and a damp paper towel until serving.
Recipe Variations
- Add a touch of sweetness by mixing in finely diced grapes or apple.
- Swap some or all of the mayo with Greek yogurt for a lighter version.
- For a different presentation option, use mini croissants instead of traditional white bread.
Recipe Substitutions
- If you’re not a fan of celery, omit and add chopped fresh chives instead.
- Use fresh tarragon or parsley in place of dill for a different but elegant herby flavor.
Storage Tips
- Store chicken salad in an airtight container in the fridge for up to 3 days.
- Assembled sandwiches are best served the day they’re made, but can be stored (covered) in the fridge for up to 4 hours.
- Avoid freezing chicken salad, as mayo-based dressings can separate when thawed.
Recipe
Chicken Salad Tea Sandwiches
These Chicken Salad Tea Sandwiches are a timeless tradition for an afternoon tea spread! Poached chicken is delicately dressed with creamy mayo, fresh dill, and a hint of lemon, then layered between soft slices of white bread.
Ingredients
- 2 cups finely chopped cooked chicken about 8 chicken tenderloins
- 2 to 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard optional
- 1 tablespoon finely minced celery
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- 12 slices soft white bread crusts removed
- Soft butter for the bread optional, prevents soggy sandwiches
Instructions
In a mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, celery, dill, salt, and pepper. Fold in the chopped chicken until everything is well coated. For best flavor, refrigerate the mixture if you have time.
Lightly butter each slice of bread. Spoon about 3 tablespoons of the chicken salad onto 6 slices, spreading it all the way to the edges. Top with the remaining bread slices and press down gently.
Cut each sandwich into thirds (finger sandwiches) or into quarters (triangles). Serve right away or store in an airtight container in the fridge until ready to serve.
Notes
- Use a very sharp or serrated knife for clean sandwich edges.
- Chill the chicken salad to enhance flavor and texture.
- Garnish with thin cucumber slices or fresh minced dill for a pop of color.
- Keep assembled sandwiches loosely covered with plastic wrap and a damp paper towel until serving.
Nutrition
Calories: 414kcalCarbohydrates: 40gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 79mgSodium: 594mgPotassium: 567mgFiber: 3gSugar: 5gVitamin A: 59IUVitamin C: 2mgCalcium: 113mgIron: 4mg
I hope you love these Chicken Salad Tea Sandwiches. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
