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Winslow's Tea Sandwiches: Chicken & Pecan Salad With Dried Cranberries - A Bright, Crunchy Classic

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken, finely chopped – 2 cups (poached, roasted, or rotisserie)
  • Celery, finely diced – 1/2 cup
  • Green onion or chives, thinly sliced – 2 tablespoons
  • Dried cranberries – 1/3 cup, roughly chopped if large
  • Pecan halves, toasted and chopped – 1/2 cup
  • Mayonnaise – 1/3 to 1/2 cup (to taste)
  • Plain Greek yogurt or sour cream – 2 tablespoons
  • Dijon mustard – 1 teaspoon
  • Lemon juice – 1 tablespoon (plus a little zest if you like)
  • Honey – 1 teaspoon (optional, to balance tartness)
  • Fresh dill or tarragon, minced – 1 tablespoon (or 1 teaspoon dried)
  • Kosher salt and black pepper – to taste
  • High-quality sandwich bread – 12 to 16 slices (white, wheat, or brioche)
  • Softened butter – optional, for the bread to prevent sogginess
  • Microgreens or thin cucumber slices – optional, for layering

Method
 

  1. Toast the pecans: In a dry skillet over medium heat, toast pecans for 3 to 5 minutes until fragrant. Cool completely, then chop. This deepens flavor and keeps them crisp.
  2. Mix the dressing: In a large bowl, whisk mayonnaise, yogurt, Dijon, lemon juice, honey, herbs, salt, and pepper. Aim for a creamy but not runny texture.
  3. Fold in the add-ins: Add chicken, celery, green onion, dried cranberries, and pecans. Gently fold until everything is coated. Taste and adjust salt, pepper, and lemon.
  4. Chill the salad: Cover and refrigerate for at least 30 minutes. This lets flavors meld and helps the mixture set for easier sandwich assembly.
  5. Prep the bread: If making tea sandwiches, choose thin, soft slices. Lightly spread softened butter on one side of each slice to prevent sogginess.
  6. Assemble: Spread a generous layer of chicken salad on the unbuttered side of half the slices. Add microgreens or cucumber if using. Top with remaining slices, buttered side down.
  7. Trim and cut: Use a sharp serrated knife to trim crusts for a classic tea look. Cut each sandwich into neat halves or quarters—rectangles or triangles work well.
  8. Serve: Arrange on a platter. For a polished touch, garnish with a few extra cranberries and chopped pecans around the edges.