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  • Firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
  • 2 ½ cups cooked and chopped chicken, pulled from a rotisserie chicken or prepared in a crockpot
  • 1 cup chopped strawberries
  • ½ cup toasted almond slivers
  • 1⁄3 cup chopped celery
  • ¼ cup chopped green onion
  • 1 (11 oz.) can mandarin oranges, drained and chopped
  • 1 bottle poppy seed dressing, to taste
  • sliced strawberries for garnish

Strawberry Chicken Salad Tea Sandwiches

These delicate, gorgeous little sandwiches are the perfect complement to a mug of strong, dark tea on one of those April showers kind of days. With sweet, citrusy fruits, crunchy almond slivers, and the hinted bite of green onion, they will be a hit with guests at your next book club meeting or when hosting a bridal or baby shower.

How to Make

1. Using a 2¼-inch square cookie cutter (or decorative shape of choice), cut out desired number of sandwich squares from bread loaf. Place in a resealable plastic bag to keep from drying out, or cover with a damp paper towel. Set aside.

2. In a large bowl, combine all filling ingredients, adding the poppy seed dressing to texture and taste. Refrigerate, covered, for approximately 4 hours until cold.

3. Place about 3 tablespoons of chicken salad on a bread square and top with another square. Garnish with a thinly sliced strawberry sliver. Repeat until desired number of sandwiches are complete.

Chelsi Fisher