Go Back
–+ servings
Herbed Chicken Salad Tea Sandwiches

Delicious Herbed Chicken Salad Tea Sandwiches for Spring Gatherings

Enjoy delightful Herbed Chicken Salad Tea Sandwiches, perfect for spring gatherings filled with laughter and love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 10 sandwiches
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 0.5 cup Mayonnaise Can substitute with Greek yogurt
  • 0.25 cup Sour Cream Can be replaced with plain yogurt
  • 0.25 cup Fresh Parsley Replace with fresh basil or cilantro if desired
  • 2 tablespoons Green Onion Can substitute with shallots or chives
  • 1 tablespoon Fresh Tarragon Optional; substitute with dill if unavailable
  • 1 tablespoon Fresh Dill Can be omitted if not preferred
  • 0.5 tablespoon Lemon Juice Can replace with vinegar
  • 0.5 teaspoon Kosher Salt Substitute with sea salt if preferred
  • 0.25 teaspoon Ground Black Pepper Use white pepper for a subtler flavor
  • 0.5 teaspoon Garlic Powder Fresh garlic can be used as a substitute
  • 2 cups Cooked Chicken Use rotisserie chicken for convenience
  • 0.25 cup Golden Raisins Substitute with dried cranberries or chopped apples
  • 0.25 cup Toasted Sliced Almonds Substitute with walnuts or pecans
For the Sandwiches
  • 5 slices White Sandwich Bread Can use whole grain or gluten-free bread
  • 1 cucumber Cucumber Substitute with radish for variation
  • Garnish (Cucumber/Chive) Can be skipped or replaced with microgreens

Equipment

  • Mixing bowl
  • Spatula
  • bread knife

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine mayonnaise, sour cream, and freshly chopped parsley. Add sliced green onions, fresh tarragon, and fresh dill. Squeeze in lemon juice, then season with kosher salt, black pepper, and garlic powder. Stir until blended smoothly.
  2. Incorporate finely chopped cooked chicken into the herbed mixture. Gently fold in golden raisins and toasted sliced almonds.
  3. Spread an even layer of the herbed chicken salad on five slices of soft white sandwich bread. Layer thinly sliced cucumber pieces over the chicken salad.
  4. Take the remaining slices of bread and place them on top of the cucumber-covered chicken salad, then trim off the crusts.
  5. Cut each sandwich into three rectangular pieces and arrange on a serving platter. Garnish with additional cucumber slices or wrap with chive ribbons.

Nutrition

Serving: 1sandwichCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Notes

Let the chicken salad chill in the refrigerator for at least 30 minutes before serving. Use fresh soft bread for best texture.

Tried this recipe?

Let us know how it was!