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Strawberry Chicken Salad Mini Sandwiches

Yields24 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Strawberry Chicken Salad Mini Sandwiches are great for tea or lunch on the go!

Strawberry Chicken Salad Mini Sandwiches

For the dressing:
 ½ cup mayonnaise
 1 tbsp Colavita Prosecco White Wine Vinegar
 2 tsp poppy seeds
 2 tsp honey
For the sandwiches:
 12 pieces whole wheat bread, toasted
 2 cups cooked chicken or 2 chicken breasts, poached* *Note: you can use a rotisserie-style, pre-cooked chicken or poach some chicken, using the instructions below.
 1 cup chopped strawberries
 1 cup mandarin orange slices, drained and halved
 2 scallions, finely chopped
 1/4 tsp salt freshly ground black pepper
 Lemon-poppy seed dressing
First make the dressing.

Combine all the dressing ingredients in a small bowl and whisk to combine.Refrigerate until ready to use.

Now make the chicken salad.

Toast the whole wheat toast in either a broiler or toaster.


Set aside. In a large bowl, combine chicken, strawberries, scallions, mandarin oranges, and poppy seed dressing.


Season with salt and pepper. Mix well.


Place the chicken salad on one piece of toast.


Top with another piece of toast. Press down the top of the sandwich with one hand, and with the other, cut the crusts of the bread off with a serrated knife.


Once you have trimmed off the crusts, cut the sandwich into 4 squares or triangles.


Serve with Chamomile tea!

To poach chicken:

Place the chicken breasts in the bottom of a 4 quart sauce pan. Fill the pan with enough water to cover the chicken by an inch.


Bring the water to a boil, then reduce to a simmer, covering the pot.


The chicken is done when it is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. This takes about 10- 15 minutes.


Remove the chicken from the cooking liquid and cut into pieces.

Nutrition Facts

Servings 24