Deluxe Chicken Salad Tea Sandwich has grapes bursting in each bite. The addition of seedless grapes adds a refreshing flavor and texture that transforms an ordinary chicken salad mixture to something really special. A great variation for this recipe is to make it a low-fat recipe by using a plain non-fat greek yogurt in place of the mayonnaise. I know you will love adding this tea sandwich to the menu at your next tea party.
This delicious Deluxe Chicken Salad Tea Sandwich recipe was shared with me by Lisa Jaworski. Check out Lisa’s Pretty in Pink Afternoon Tea Menu.
Learn about the History and Legends of Famous Sandwiches. Also check out my Afternoon Tea and High Tea Recipes.
Deluxe Chicken Salad Tea Sandwich Recipe:
Deluxe Chicken Salad Tea Sandwich Recipe
2 cooked whole chicken breasts*
1/2 cup quartered seedless red grapes**
1/4 cup finely-chopped pecans
1/2 cup finely-diced celery
1/4 cup finely-chopped dried cranberries
Salt and pepper to taste
Mayonnaise (just enough to moisten)
16 slices best-quality white bread***
1/2 cup unsalted butter, room temperature
* Poached, baked, steamed, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. You could even use canned chicken, if desired.
** As you are making small tea sandwiches, you do not want the grapes to be too big.
*** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cooked chicken in the food processor and process just until very small, but not a paste (watch carefully).
In a large bowl, combine chicken, grapes, pecans, celery, and cranberries. Season to taste with salt and pepper. Add mayonnaise, a little at a time, to your taste. Note: All the ingredients can be added this way so you get the amount that you prefer.
Spread one side of each piece of bread very lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken salad mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.