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.
* 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.
Deluxe Chicken Salad Tea Sandwich Recipe: https://whatscookingamerica.net/lisajaworski/chickensaladteasandwich.htm