Go Back

Tea Room Chicken Salad Sandwiches

A healthier twist on a classic favorite, these chicken salad sandwiches are perfect for lunch or a light dinner, offering a balanced mix of protein and fiber.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 sandwiches
Course: Light Dinner, Lunch
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • Salt and ground black pepper to taste
  • 1/2 cup cucumber, cut into matchsticks
  • 1/2 bunch fresh dill, finely chopped
  • 1/2 bunch fresh cilantro, chopped
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon slivered toasted almonds
  • 1 whole roasted chicken, bones and skin removed, meat cut into cubes
For the Sandwiches
  • 12 slices white bread, crusts removed or as needed

Method
 

Preparation
  1. In a bowl, mix the sour cream, mayonnaise, lemon juice, lemon zest, salt, and black pepper together until thoroughly combined.
  2. Add the cucumber, dill, cilantro, chives, and almonds to the mixture and stir gently.
  3. Carefully add the cubed chicken into the dressing and mix well until all the ingredients are evenly coated.
Assembly
  1. Take the slices of bread and create sandwiches using your mixture. Cut them into quarters for easier serving.

Notes

Serve sandwiches cold or at room temperature. Pairs well with fresh veggie sticks or a light salad. Leftover chicken salad can be stored in the refrigerator for up to three days; best to assemble sandwiches fresh.