Dill Chicken Salad Tea Sandwiches
Serves: 16
 
Ingredients
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup finely chopped celery
  • 2 tablespoons finely chopped dill pickles
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon stone-ground mustard
  • 1 1⁄2 teaspoons white vinegar
  • 1⁄2 teaspoon fine sea salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 2 cups chopped roasted chicken breast
  • 16 slices soft white bread
  • 8 leaves bibb lettuce
Instructions
  1. In a large bowl, stir together mayonnaise, celery, pickles, dill, mustard, vinegar, salt, and pepper until well combined. Fold in chicken until well combined.
  2. Divide chicken salad among 8 bread slices. Top with lettuce, and cover with remaining 8 bread slices to make 8 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim each sandwich into a 3-inch square, discarding crusts. Cut each square in half diagonally into 2 triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/dill-chicken-salad-tea-sandwiches/