top of page

Roast Chicken Salad Tea Sandwiches



½ cup mayonnaise

2 tablespoons white balsamic vinegar

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups finely chopped roast chicken breast

3 tablespoons capers

2 tablespoons finely chopped celery

1 tablespoon chopped fresh parsley

32 slices firm white sandwich bread, frozen

½ cup spring mix lettuce

Garnish: additional capers, fresh parsley leaves

Special Equipment

The special equipment for this recipe is linked below. As an Amazon Associate, I earn from qualifying purchases. Click on the image to purchase.

Square Cutters

other recipes

Here are some more recipes from the Bath Bomb Make & Take Tea Party.

steps to make

Gather the ingredients.


Combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well.


Cover and refrigerate until well chilled. 6 to 8 hours.


Using a 2-inch square cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.


Divide lettuce among 16 bread shapes


Spread a layer of chicken salad on top of lettuce. Top with the remaining 16 bread shapes. Cover with damp paper towels.


Garnish each tea sandwich with additional capers and a parsley leaf.

bottom of page