Ingredients
Scale
- 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
Instructions
- In a bowl, combine shredded chicken, mayonnaise, Dijon mustard, lemon juice, celery, dill, lemon zest, and pepper. Mix until just combined—avoid overmixing for texture.
- Cover and chill for 20–30 minutes to let flavors meld.
- Lightly butter one side of each bread slice (optional, for richness).
- Place 2–3 tbsp chicken salad between two bread slices, forming a small sandwich. Gently press.
- Use a clean, sharp knife to trim crusts and cut each sandwich diagonally into two triangles (finger shape).
- Arrange on a platter, garnish with dill sprigs and lemon zest curls. Serve chilled.
Notes
- For authenticity, use thin-sliced bread and an egg wash before baking to make extra-delicate crustless bread.
- Best served the same day—filling can make bread soggy if assembled too early.
- Optional add-ins: 1 tbsp toasted walnuts, 1 tsp chives, or a splash of apple cider vinegar for brightness.
- Gluten-free option: Use soft gluten-free bread; press lightly to prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Chilled assembly
- Cuisine: British
Nutrition
- Serving Size: 2 sandwiches
- Calories: 285 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
