Sándwiches de ensalada de pollo para el té

Ingredientes

• Cooked chicken (poached, roasted, or rotisserie), finely chopped
• Celery, finely diced
• Green onion or chives, thinly sliced
• Fresh dill and/or parsley, chopped
• Mayonnaise
• Greek yogurt or sour cream
• Dijon mustard
• Lemon juice and zest
• Salt and black pepper
• Optional add-ins: seedless grapes or apples (diced), sliced almonds or pecans
• Soft sandwich bread (white, wheat, or brioche), thin-sliced
• Softened butter (for bread, optional but helps prevent sogginess)
• Cucumber slices or butter lettuce (optional layer)

Preparación

1. 1

   Prep the chicken: Finely chop cooked chicken so it spreads easily and stays tidy in small sandwiches.

2. 2

   Make the dressing: In a bowl, whisk 1/3 cup mayo, 1/3 cup Greek yogurt, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1/2 teaspoon zest, 1/2 teaspoon salt, and a few grinds of pepper.

3. 3

   Add crunch and herbs: Stir in 1/2 cup finely diced celery, 2 tablespoons green onion, and 1–2 tablespoons chopped dill or parsley.

4. 4

   Fold in chicken: Add 2 to 2 1/2 cups chopped chicken and mix until coated. Taste and adjust seasoning—add more lemon or salt if needed.

5. 5

   Optional mix-ins: For a classic tea touch, fold in 1/3 cup halved grapes or diced apple and 2 tablespoons toasted nuts.

6. 6

   Chill briefly: Cover and refrigerate 20–30 minutes. This helps flavors meld and makes spreading easier.

7. 7

   Prep the bread: Lightly butter one side of each slice (edge to edge). This thin barrier keeps sandwiches from getting soggy.

8. 8

   Assemble: Spread a thin layer of chicken salad on the unbuttered side of one slice. Add a few cucumber slices or a small piece of butter lettuce if you like. Top with a second slice, unbuttered side facing in.

9. 9

   Trim and cut: Gently press, then trim crusts for a clean edge. Cut into thirds (fingers) or into neat triangles or squares.

10. 10

    Serve or store: Arrange on a platter. Garnish with dill fronds, thin cucumber rounds, or lemon zest.