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Chicken Salad Tea Sandwiches: A Light and Sweet Snack
Maya Bennett

Chicken Salad Tea Sandwiches: A Light and Sweet Snack

Elegant finger sandwiches combining chilled chicken salad with a touch of peach jam, toasted pecans, and crisp green onions. Perfect for afternoon tea or casual gatherings. These easy, no-fuss sandwiches deliver a balance of tangy, sweet, and savory flavors in each bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, chopped
  • 1 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 4 scallions, white parts chopped
  • 1/2 cup peach jam
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/4 teaspoon celery salt
  • 1/4 cup flat-leaf parsley, chopped
  • 16 slices white bread

Method
 

  1. Dice cooked chicken into 1/4-inch cubes
  2. Toast pecans in a skillet until fragrant
  3. Chop scallion white parts and parsley
  4. In a bowl, mix chicken, cranberries, pecans, and scallion whites
  5. Whisk together mayonnaise, peach jam, lemon juice, and celery salt
  6. Fold wet ingredients into chicken mixture
  7. Chill salad for 30 minutes
  8. Cut bread slices into halves
  9. Spread chicken salad on each bread half
  10. Top with reserved scallion greens and parsley for garnish

Notes

Substitute Greek yogurt for mayonnaise if preferred
Use walnuts or almonds instead of pecans
Adjust peach jam to apricot jam if unavailable
Can use sugar-free cranberries for lower sweetness
Ensure bread is sturdy enough to hold filling