All Recipes

Strawberry Chicken Salad Tea Sandwiches

30 Mins
Butter Bread
Made With
Butter Bread


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

Chicken Salad:

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

Serves: 6


Step 1

Prepare Lemon-Poppy Seed Dressing: Whisk dressing ingredients together. Chill until ready to use. Can be prepared in advance and kept in fridge.

Step 2

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.

Step 3

When chicken mixture has finished chilling, remove from fridge and mix in the dried lavender, if desired.

Step 4

Using a 3-4” square cookie cutter, cut 1 square from the center of each slice of bread.

Step 5

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.

Step 6

Garnish sandwiches with strawberry roses or slices, if desired. (Learn how to make strawberry roses here).

Sandwich recipe adapted from:
Dressing recipe adapted from