Friday, July 29, 2016

Strawberry Chicken Salad Tea Sandwiches from TeaTime Magazine

If you are looking for a fabulous spring/summer tea
sandwich, look no further! Today I'm sharing with you
TeaTime Magazine's Strawberry Chicken Salad Tea 
Sandwiches. They are just as pretty as they are

I also used some Fillo Shells that I had, and put a
small scoop of the chicken salad in them! Heaven!!

My family loved this recipe! It's just the perfect blend
of ingredients!! So good and perfect for Spring or
Summer entertaining!! The recipe is very simple and
uses a rotisserie chicken, so you don't have to worry
about cooking!!
Just chop some rotisserie chicken (I just used the white meat)
strawberries, toasted pecans, mandarin oranges, celery and 
green onion. Then make a yummy Poppy Seed Dressing 
using Mayo, champagne or rice vinegar, poppy seeds, and 
a bit of sugar, salt & pepper. 

Combine all of these beautiful ingredients and you're 
ready to make some tea sandwiches! 

Using your cookie cutters, make some pretty flower 
shaped sandwiches or just trim crusts and slice diagonally!

adapted from here

1 loaf Pepperidge Farm thin white bread
2 1/2 cups chopped cooked chicken (I used the white meat
from a rotisserie chicken)
1 cup chopped strawberries
1/2 cup chopped toasted pecans
1/3 cup chopped celery
1/4 cup chopped green onion
1 (11-ounce) can mandarin oranges, drained & chopped
1 recipe Poppy Seed Dressing (recipe follows)
Garnish:  sliced strawberries

Poppy Seed Dressing:
1/2 cup mayonnaise, such as Hellman's
1 tablespoon champagne or rice vinegar
2 teaspoons poppy seeds
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a small bowl, combine all ingredients, cover
& refrigerate until needed. Dressing can be made
a day in advance.


Using a small flower shaped cookie cutter, cut shapes
in the middle of half of the bread slices. Cover with damp
paper towels, or store in a resealable plastic bag to keep
from drying out.

In a large bowl, combine chicken, strawberries, pecans, 
celery, green onion, mandarin oranges, and Poppy Seed
Dressing, stirring to blend. Refrigerate, covered, until cold.

Place approximately 3 tablespoons chicken salad on a slice
of bread without a cutout. Top with a slice of bread with
a cutout. Using a 2 3/4" flower shaped cookie cutter, cut
out a shape from the middle of the sandwich. Repeat 
with remaining bread and chicken salad.

Using the small flower cookie cutter, cut shapes out 
of outside slices of strawberries. Place one shape on
top of each sandwich.

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.

I garnished my tea sandwiches with a strawberry
heart that I made using some tiny cookie cutters.

Your guests are gonna love these tea sandwiches!!
Make sure you have the recipe to give out!!
Thanks so much for visiting!! xo!!


  1. Thanks for the recipe and recommendation.

    Golly Molly you sure take pretty pictures! You are such an inspiration to me! TYSM!!

    Have a wonderful (and delicious) weekend! Hugs. ♥

    1. Thank you sweet Michele!! You are such an encourager!! Wish I could invite you over right now for some sweet tea and chicken salad sandwiches!! Hugs right back to you sweet friend!! xo!!