Pampered Chef Chicken Salad Tea Sandwiches
Elevate your next tea party with these elegantly delicious Pampered Chef Chicken Salad Tea Sandwiches—a perfect blend of classic flavor and modern flair. This recipe combines tender shredded chicken with crisp celery, juicy red seedless grapes, and a creamy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and a touch of honey for the perfect balance of tangy, sweet, and savory. Nestled between soft, crustless white bread and accented with delicate lettuce leaves, these dainty sandwiches are as beautiful as they are satisfying. Quick to prepare and easy to assemble, these bite-sized delights are ideal for brunch spreads, baby showers, or any afternoon gathering. Serve chilled for best results and enjoy the perfect harmony of textures and tastes in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (shredded or finely chopped) Cooked chicken breast
- 1 cup Celery (finely chopped)
- 1 cup Red seedless grapes (quartered)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt (plain, unsweetened)
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 12 slices White sandwich bread (crusts removed)
- 2 tablespoons Butter (softened)
- 6 small Lettuce leaves
Instructions
In a large mixing bowl, combine the cooked chicken breast, celery, and red seedless grapes.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, salt, black pepper, and parsley until smooth and well combined.
Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
Prepare the sandwich bread by lightly buttering one side of each slice. Lay the buttered side down on a clean surface or cutting board.
Place a small lettuce leaf on 6 slices of the bread to create a base for the chicken salad filling.
Scoop a generous amount of the chilled chicken salad onto the lettuce leaves, spreading evenly to cover the bread but not overfill.
Top each sandwich with the remaining slices of buttered bread, buttered side facing up.
Using a sharp serrated knife, carefully cut each sandwich into quarters (rectangles or triangles) for tea-style presentation.
Serve immediately on a platter, or cover and refrigerate until ready to serve. These sandwiches are best enjoyed fresh.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 51.5 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 548 mg | 42% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
