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Strawberry–Chicken Salad Tea Sandwiches

Fresh strawberries and mandarin oranges add a touch of sweetness to Strawberry–Chicken Salad Tea Sandwiches. Recipe courtesy of Tea Time Magazine, April 1, 2017

Ingredients

Sandwiches

  • 12 slices firm white sandwich bread such as Pepperidge Farm Farmhouse Style
  • 2½ cups chopped cooked chicken pulled from a rotisserie chicken
  • 1 cup chopped strawberries
  • ½ cup chopped toasted pecans
  • ⅓ cup chopped celery
  • ¼ cup chopped green onion
  • 1 11-ounce can mandarin oranges, drained and chopped
  • Garnish: sliced strawberries

Poppy Seed Dressing (1/2 cup Prep: 5 minutes)

  • ½ cup mayonnaise such as Hellman’s
  • 1 tablespoon champagne vinegar*
  • 2 teaspoons poppy seeds
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions

Sandwiches

  • Using a 2¼-inch square cutter, cut 2 squares from each bread slice. Cover with damp paper towels, or store in a resealable plastic bag to keep from drying out. Set aside.
  • In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing, stirring to blend. Refrigerate, covered, until cold, approximately 4 hours.
  • Place approximately 3 tablespoons chicken salad on a bread square. Top with another bread square. Repeat with remaining bread squares and chicken salad.
  • Garnish sandwiches with strawberry slices, if desired.

Poppy Seed Dressing

  • In a small bowl, combine mayonnaise, vinegar, poppy seeds, sugar, salt, and pepper, whisking to blend.
  • Cover and refrigerate until needed.

Notes

Sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time. Garnish sandwiches just before serving.
Notes for Poppy Seed Dressing
*Rice vinegar or white balsamic vinegar may be substituted for champagne vinegar.
• Dressing can be made a day in advance and refrigerated until needed.