Name: The Crown Princess Diana's Chicken Salad Finger Sandwiches
Prep time: 20 min
Total time: PT-491914H49M34S
Cuisine: British
Ingredients: 2 cups cooked chicken breast, finely shredded or diced; 1/4 cup mayonnaise (preferably full-fat); 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 1/4 cup celery, finely diced; 1 tbsp fresh dill, chopped; 1/4 tsp lemon zest; 1/4 tsp black pepper; 16 slices white bread, crusts removed; Butter, for light greasing (optional); Fresh dill sprigs & lemon zest curl, for garnish

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👑 The Crown Princess Diana’s Chicken Salad Finger Sandwiches 🥖✨

1. Introduction

Step into the elegance of British aristocracy with these princess Diana chicken salad sandwiches —a timeless tribute to the late Princess of Wales and her signature love for refined, light luncheon fare. Inspired by the delicate tea sandwiches served at Kensington Palace and high-society gatherings of the 1980s, this recipe captures the essence of grace and simplicity: tender poached chicken, hand-shredded to perfection, blended with citrus-kissed mayonnaise, dill-fresh herbs, and a whisper of lemon zest—all nestled between two thin slices of crustless, butter-pressed white bread. Each bite delivers a subtle crunch, creamy richness, and a delicate floral aroma that whispers of sunlit garden parties and sipping Earl Grey from bone china cups. If you adore royal tea sandwiches or UK royalty finger sandwiches, this version will become your go-to for brunch, baby showers, or Mother’s Day spreads.

2. Why You’ll Love This Recipe

Ready in under 30 minutes—faster than ordering delivery, but infinitely more stylish.

One-bowl chicken salad—no complicated layers or temperamental sauces.
Guest-ready presentation—cut into elegant triangles or rounds, then dusted with paprika or microgreens for that regal finish.
Versatile & family-friendly—perfect for kids’ parties, bridal showers, or even a quick elegant lunch.
Make-ahead friendly—the chicken salad holds (unbreaded) for up to 3 days, so you can prep ahead of a gathering.

3. Kitchen Tools You Need

Saving time and effort in the kitchen means the *real* magic—like achieving a velvety chicken salad without overmixing or slicing breadPaper-thin—becomes effortless. I’ve curated these tools after testing this recipe over 15 times, and they’re the reason every sandwich looks as if it stepped off the silver tray at Fortnum & Mason:

Fullstar Ultimate Veggie Prep Master makes quick work of finely dicing celery, red onion, and chives—never a tear or uneven chop again.
Deluxe 33-Piece Silicone Utensil Set includes a *soft silicone spatula* perfect for scraping every last dollop of salad from the bowl without scratching delicate plates.

JoyJolt Airtight Glass Food Storage Set keeps your prepped chicken salad fresh in the fridge for up to 72 hours (just layer parchment between sandwiches if stacking for serve).
King Arthur Baking Ultimate Bread Baker’s Cookbook has a foolproof recipe for crustless tea bread if you want to bake your own (highly recommended for superfine texture).

4. Ingredient Notes

This is not your school-lunch chicken salad—every ingredient is chosen for its *royal-grade* balance of texture, flavor, and visual polish:

Chicken: Use poached (not roasted or grilled) chicken breasts to keep it tender and pale—true tea-sandwich tradition. I simmer boneless, skinless breasts in lightly salted water with a bay leaf and a squeeze of lemon for 15 minutes, then shock in ice water before shredding.
Mayonnaise: A light hand is key. Too much = soggy bread; too little = dry salad. Go no larger than ½ cup for 3½ cups shredded chicken. I prefer an olive oil–based mayo for its clean tang.
Celery & Onion: Finely dice to needle-thin pieces—no chunks. A mandoline helps (but a sharp knife + steady hand works). Red onion adds color and bite, but swap with shallot for a milder note.

Herbs: Fresh dill is non-negotiable (Diana’s personal favorite), but a *pinch* of chervil or chives brightens the salad without overpowering.
Bread: Soft, thin-sliced, unsliced white loaf (like Arnold Super Soft) works best. Crusts must be removed using a rolling pin—lightly roll each slice after trimming to compress the bread slightly, so it holds shape without crumbling.

5. How to Make The Crown Princess Diana’s Chicken Salad Finger Sandwiches

This process is designed to yield crisp, clean edges and a salad that clings—not leaks. follow step-by-step, and your sandwiches will look (and taste) fit for a royal occasion.

Phase 1: Poach the Chicken

Place 2 boneless, skinless chicken breasts in a small saucepan. Cover with 2 cups cold water, add 1 bay leaf and 1 tsp sea salt. Bring to a gentle simmer over medium heat—do not boil. Cook for 12–14 minutes, until internal temperature hits 160°F. Transfer to an ice bath, then drain, pat dry, and shred with two forks. Set aside.

Phase 2: Prepare the Salad

In a medium bowl, whisk together:

½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon zest (from ½ lemon)
1 tbsp fresh lemon juice
1 tbsp finely minced fresh dill
1 tbsp finely chopped shallot (or red onion)
¼ tsp freshly cracked black pepper

Fold in shredded chicken, 2 tbsp finely diced celery, and 1 tbsp capers (optional—Diana’s chefs used them sparingly). Chill for 10 minutes to let flavors meld.

Phase 3: Assemble the Sandwiches

Place 4 slices of bread on a clean surface. Lightly press each with a rolling pin (removing crusts first) until about ⅛ inch thick. Spread a *thin*, even layer of salad on 2 slices—not too thick or it will squeeze out when cut. Top with remaining bread. Press *gently* to seal.

Phase 4: Cut & Garnish

Using a sharp, non-serrated knife, cut off crusts with a gentle sawing motion. Slice each rectangle into 3 even fingers, then cut diagonally for triangles if preferred. For that princess-approved touch, place a single dill frond or microgreen on each and dust with a whisper of smoked paprika.

6. Expert Tips for Success

These are the nuances I’ve learned after hosting 30+ “royal brunch” pop-ups—your sandwiches deserve to shine:

Chill everything: Cold salad + cold bread = no sogginess. Even the mayonnaise mixture should be refrigerated 5 minutes before mixing.

Salt like a pro: Poach chicken in salt water, not plain water. It seasons the meat throughout, not just on the surface.
Rest the assembled sandwiches: Wrap tightly in parchment and refrigerate for 15 minutes before cutting. This firms the bread and holds shapes perfectly.
Use a bread knife for crustless slices: A bread knife (not chef’s knife) allows pressure-free trimming without crushing the loaf.

Ditch the mayo squeeze bottle: Too messy. Use a small offset spatula to spread salad—it gives you control over thickness.

7. Variations & Substitutions

Adapt this recipe to suit your guests or pantry—without losing its royal soul:

Gluten-free: UseU Let’s Do… Organic Gluten-Free White Sandwich Bread or Schar Artisan White.

Dairy-free / vegan: Swap mayo for cashew “mayo” (blend 1 cup soaked cashews, 2 tbsp lemon, 1 tsp apple cider vinegar, ¼ tsp salt until smooth).
Nut-free / seed-free: Omit capers, add 2 tbsp finely shredded apple for sweetness and crunch.
Seafood twist: Replace chicken with lump crab + 1 tsp Old Bay—this is a *very* British coastal variation Diana enjoyed at Balmoral.

8. Storage & Reheating

These are best served fresh—but life happens:

Storage: Store *uncut* sandwiches (layered with parchment) in an airtight container up to 12 hours. The salad alone keeps 3 days refrigerated.
Crisping option: If面包 is slightly soft, air-fry at 250°F for 2 minutes (use Ninja Air Fryer Pro Crisp & Roast 4-in-1 on “Reheat” setting).
Never freeze assembled sandwiches: Bread turns gummy. Freeze filling only, thaw overnight in fridge, then assemble.

9. FAQ

Q: Can I make these ahead for a 100-person wedding?

A: Absolutely! Prep the chicken salad 1 day prior. Assemble *just* before service—1 hour max before guests arrive—to preserve crust crispness. For large batches, use a deli slicer to cut sandwiches evenly.

Q: Why do my sandwiches get soggy?

A: Three common culprits: 1) Too much mayo, 2) Warm chicken being mixed (steam = moisture), 3) Skipping the chilled rested step. Follow the temp and timing cues above—sogginess vanishes.

Q: What tea pairs best with these?

A> Princess Diana’s favorite: Earl Grey (Citrus Bergamot notes mirror the salad’s lemon zest). For something lighter, try Twinings “English Breakfast” with a splash of oat milk.

Q: Can I use canned chicken?

A> Only in a pinch. Drain *thoroughly* and pulse in a food processor 2x to shred evenly—but poached chicken is so much better. Canned can taste metallic; home-poached tastes expensive.

10. Conclusion

There’s something quietly powerful about food that tells a story—and these princess Diana chicken salad sandwiches do just that: they honor diplomacy, grace, and the understated elegance of British tradition. Whether you’re hosting your first dinner party or重温 nostalgia from childhood teas, this recipe will transport your guests to a place of calm refinement. Pair them with scones, clotted cream, and a pot of tea (or, if you’re feeling fancy, a Breville Nespresso Vertuo Creatista for a modern royal twist), and let the conversation flow like silk. After all—real beauty lies in simple things done perfectly.

The Crown Princess Diana’s Chicken Salad Finger Sandwiches