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
delicious!!

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!

STRAWBERRY CHICKEN SALAD

TEA SANDWICHES

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.

Instructions:

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!!