Tried-and-true chicken salad sandwiches are upgraded for the season with the delicious inclusion of marinated artichokes and fresh dill. Utilizing the meat from a rotisserie chicken for the filling is a time-saver. Pictured with our Cucumber-Radish Canapés and Smoked Salmon & Pickled Okra Roll-Ups.
Chicken & Artichoke Salad Tea Sandwiches
Serves: 16
Ingredients
- 1⁄2 cup mayonnaise
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lime zest
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 3 cups chopped rotisserie chicken
- 1⁄2 cup chopped marinated artichokes
- 1 tablespoon chopped fresh dill
- 8 slices wheat bread
Instructions
- In a small bowl, stir together mayonnaise, lemon zest, lemon juice, lime zest, lime juice, salt, and pepper.
- In a large bowl, stir together chicken, artichokes, and dill. Add mayonnaise mixture to chicken mixture, stirring until chicken is uniformly moist. Cover, and refrigerate until cold, approximately 4 hours.
- Spread chicken salad in an even layer onto 4 bread slices. Cover with remaining bread slices to make 4 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 equal rectangles, creating 16 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 4 hours.
