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These easy chicken salad tea sandwiches are creamy, fresh, and perfect for brunches, tea parties, bridal showers, baby showers, and party trays. A simple make-ahead finger sandwich recipe that always disappears fast.

Chicken Salad Tea Sandwiches

Course Main Course
Cuisine American
Keyword chicken, tea sandwiches
Prep Time 15 minutes
Servings 16

Ingredients

  • 2 cups cooked chicken finely chopped or shredded
  • 1/2 cup mayonnaise
  • 1/4 cup finely diced celery
  • 2 tablespoons chopped fresh dill or chives
  • 1 teaspoon Dijon mustard
  • 1 –2 teaspoons fresh lemon juice
  • Salt and black pepper to taste
  • 12 –16 slices soft sandwich bread
  • Softened butter or cream cheese for spreading

Optional:

  • Chopped grapes
  • Toasted almonds or pecans
  • Chopped parsley or green onions

Instructions

  1. In a medium bowl, combine the chicken, mayonnaise, celery, herbs, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly mixed.
  2. Taste and adjust seasoning as needed.
  3. If desired, fold in grapes or toasted nuts for extra flavor and texture.
  4. Lightly spread butter or cream cheese on each slice of bread to help prevent sogginess.
  5. Spread the chicken salad evenly over half of the bread slices. Top with remaining slices of bread.
  6. Trim crusts with a sharp knife and cut into triangles, rectangles, or small squares.
  7. Chill briefly before serving for cleaner slices and best texture.

Recipe Notes

Use soft, fresh bread for the prettiest tea sandwiches.
These sandwiches are best served the same day.
Refrigerate assembled sandwiches until ready to serve.
For a lighter filling, substitute part of the mayonnaise with Greek yogurt.
Serve with fresh fruit, tea, lemonade, pasta salad, or other finger sandwiches for brunches, tea parties, baby showers, or bridal showers.