Pinkies up for these herby chicken salad sandwiches

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Boost your chicken salad game with these delicate and delicious tea sandwiches topped with cucumbers.

Servings: 15 tea sandwiches


  • 2 cups chopped cooked chicken, chilled
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1/4 cup plus 1 tablespoon sour cream
  • 1 tablespoon fresh tarragon, chopped
  • 1/4 cup toasted sliced almonds
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons green onion, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 10 slices white sandwich bread
  • 1/2 cup thinly sliced cucumber
  • More thinly sliced cucumber for garnish


  1. In a large bowl, make chicken salad by mixing chopped chicken, mayonnaise, sour cream, tarragon, almonds, parsley, dill, green onion, lemon juice, salt and pepper. Stir until well combined.
  2. Spread chicken salad over 5 bread slices evenly. Make sure to keep salad away from crusts as you’ll be cutting these off.
  3. Add cucumber slices on top of salad. 
  4. Use a bread knife to cut off crust from bread, then cut each sandwich into 3 rectangles. 
  5. Decorate each sandwich with 3 thin cucumber slices on top and serve.

Enjoy making these sandwiches? Make these saucy beer and barbecue meatballs next.

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