Chicken tea sandwiches

Total Time
15 min
15 min
0 min
Fresh tarragon, scallions and lemon add delightful flavor to the chicken salad mixture in these little tea sandwiches. Using a combination of a darker bread like pumpernickel and a lighter one such as Italian bread gives them an attractive appearance. They’re an effortless party nibble since they only take about 15 minutes to assemble which can be done ahead of time. You can prepare the sandwiches early in the day and store them, covered with lightly dampened paper towels, then with plastic wrap, in the refrigerator for up to 8 hours. Let the sandwiches sit at room temperature for about 30 minutes before serving.


Cooked boneless skinless chicken breast

2 cup(s), chopped, finely chopped

Fat free mayonnaise

3 Tbsp


2 medium, finely chopped

Fresh tarragon

1 Tbsp, chopped

Lemon zest

1 Tbsp

Fresh lemon juice

1 Tbsp

Table salt

½ tsp

Black pepper

tsp, freshly ground

Pumpernickel bread

6 slice(s), crusts removed

English cucumber

¼ medium, thinly sliced into 12 pieces

Italian bread

6 slice(s), or white bread, crusts removed


  1. Combine the chicken, mayonnaise, scallions, tarragon, lemon zest, lemon juice, salt, and pepper in a medium bowl until well mixed.
  2. Place the slices of dark bread on a work surface. Top each slice with 2 cucumber slices. Spread 1⁄4 cup of the chicken salad over the cucumber on each slice of bread, spreading it all the way to the edge. Top each with a slice of the white bread. Cut each sandwich on the diagonal to form 4 sandwich triangles, making a total of 24 triangles. Yields 2 triangles per serving.