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chicken salad sandwiches on white plate

Delicious Chicken Salad Sandwiches

Course: Appetizer, Snack
Cuisine: American
Keyword: chicken salad sandwhiches
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 102kcal
Perfect chicken salad sandwiches for a tea party!
Print Recipe


  • 1 pound chicken breast boneless, skinless
  • 1/2 cup fresh herbs your choice (I usually use italian parsley, rosemary, and tarragon)
  • 1 onion yellow or red, thickly sliced
  • juice of one lemon
  • salt and pepper
  • 2/3 cup chopped celery
  • 1 small shallot finely chopped
  • 3/4 cup cranberries dried, sweetened
  • 1/2 cup chopped toasted pecans
  • 1 tablespoon tarragon leaves finely chopped fresh
  • 1/2 cup sour cream regular or low-fat
  • 1 teaspoon curry powder
  • salt
  • pepper
  • Bread- Light Sourdough Shepard’s Bread, or similar.


Roasting the chicken

  • Spray a shallow roasting dish with cooking spray.
  • Layer the bottom of the dish with thickly sliced onions and 1/2 cup fresh herbs.
  • Lay the chicken breast on top of the onions and herbs and squeeze the juice of one lemon over chicken.
  • Sprinkle with salt and pepper.
  • Roast, uncovered for 35 minutes at 375*F.
  • Cool and chop chicken for salad (discard herbs and onions).

Making the chicken salad

  • Combine chicken with remaining ingredients. Taste for salt and pepper, and chill several hours or overnight to let the flavors blend. Taste again for salt and pepper before serving.
  • Cut bread into small finger sandwich size. Spread a small about of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each. Serve immediately, or cover well with plastic wrap or a very slightly moist dish towel and refrigerate for up to 1 hour.


Calories: 102kcal | Carbohydrates: 4g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 59mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg