Chicken Salad Tea Sandwiches

Total Time
Prep 30 mins
Cook 0 mins

Crunchy, yummy tea sandwiches.

Ingredients Nutrition


  1. Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
  2. Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
  3. Top with the dark bread, cut in half (making 2 triangles).
  4. Wipe your knife off often as you cut to keep the sandwiches clean-looking.
  5. You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
  6. Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.
Most Helpful

I loved all of the crunchy elements in this version of chicken salad. I stuffed hollowed hoagie rolls and chilled before serving. I did add the cucumber & sprouts as well as stirring in a few sliced almonds into the chicken mixture. I think next time I might add diced red pepper if I were serving finger sandwiches. Made for Fall '09 Pick A Chef.

Susie D September 19, 2009