Honey Mustard–Chicken Salad Tea Sandwiches
Serves: 16
 
Ingredients
  • 1 cup chopped rotisserie chicken (white meat only)
  • 1⁄4 cup stemmed, roughly chopped baby arugula
  • 2 tablespoons roughly chopped sliced almonds, lightly toasted
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1⁄8 teaspoon fine sea salt
  • 8 thin slices whole wheat bread, frozen
Instructions
  1. In a large bowl, stir together chicken, arugula, almonds, mayonnaise, sour cream, mustard, honey, and salt. Cover and refrigerate until flavors meld, at least 4 hours and up to a day.
  2. Spread chicken salad in a thick even layer onto 4 frozen bread slices. Top each with a remaining bread slice. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create even squares. Cut each sandwich diagonally into 4 equal triangles to make a total of 16 tea sandwiches. Cover with damp paper towels and let thaw before serving, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 4 hours.
Recipe by TeaTime Magazine at https://teatimemagazine.com/honey-mustard-chicken-salad-tea-sandwiches/