These chicken salad tea sandwiches are perfect for serving on Mother’s Day for a tea, brunch or lunch. If you are hosting a bridal or baby shower, these are beautiful to serve.
I recommend using ENVY apples for the recipe. ENVY apples are slow to brown which means that you can prepare the tea sandwiches ahead of time and they will still look good by the time you serve them. The apples also have the perfect sweetness and crunch.
You can find ENVY apples at most grocery stores including Walmart, Publix, and Whole Foods.
Chicken Salad Tea Sandwiches
Print RecipeIngredients
- 1 cooked chicken breast*
- 1 hard-boiled egg, finely grated
- 2 tablespoons julienned (1 1/2 inches long) Envy apple
- 2 teaspoons finely chopped pecan halves
- 1 tablespoon finely chopped sweetened dried cranberries
- 3 1/2 tablespoons mayonnaise
- 1/4 teaspoon finely grated lemon zest
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cracked black pepper
- 1 large Envy apple
- 8 large multigrain bread slices, crusts removed
Instructions
Finely shred the chicken breast and place in a medium bowl. Add the egg, julienned apple, pecans, cranberries, mayonnaise, lemon zest, salt, and pepper. Stir until well mixed.
Slice the whole apple lengthwise into paper-thin slices, and then trim the slices into 2 1⁄ -inch squares. Combine the water and lemon juice in a small bowl. Add the apple slices, and let stand until ready to use.
Preheat the oven broiler.
Cut the bread slices into halves lengthwise. Place on a baking sheet, and broil until the tops are just golden brown. Transfer the bread slices to a serving tray, and let cool slightly.
Spread about 2 tablespoons of the chicken salad over each bread slice.
Place an apple slice or two on top of each chicken salad sandwich.
Notes
*A chicken breast from a rotisserie chicken works well for this.
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