Strawberry Chicken Salad Tea Sandwiches
Lemon Poppy Seed Dressing:
2 Tablespoons Honey
2 Tablespoons Sugar
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Olive Oil
1/2 Cup Plain Greek Yogurt
1/4 Cup Mayo
1 1/2 Tablespoons Poppy Seeds
1 Tablespoon Lemon Juice
1 Tablespoon Milk
12 Slices Martin’s Old-Fashioned Real Butter Bread
2 1/2 Cups Chopped Rotisserie Chicken
1 Cup Strawberries, chopped, plus more for garnish
1/2 Cup Toasted Pecans, chopped
1/3 Cup Celery, diced
1/4 Cup Green Onion, diced
1 (11-Ounce) Can Mandarin Oranges, drained and chopped
1/2-1 Teaspoon Dried Lavender, or to taste
Prepare Lemon-Poppy Seed Dressing: Whisk dressing ingredients together. Chill until ready to use. Can be prepared in advance and kept in fridge.
In a large bowl, combine chopped chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Lemon-Poppy Seed Dressing. Cover and refrigerate until cold, approximately 4 hours.
When chicken mixture has finished chilling, remove from fridge and mix in the dried lavender, if desired.
Using a 3-4” square cookie cutter, cut 1 square from the center of each slice of bread.
Place 3-4 tablespoons chicken salad mixture on each bread square. Top with a second square of bread. Repeat with remaining bread and chicken salad.