Green Goddess Chicken Salad Tea Sandwiches

Green Goddess Chicken Salad Tea Sandwiches

Our buttermilk-based Green Goddess Dressing adds a modern twist to this chicken salad, which is also studded with tender artichoke hearts.

Green Goddess Chicken Salad Tea Sandwiches
Serves: Makes 24
While this dressings hint of sweetness comes from honey, its delightful tang is from yogurt, buttermilk and lemon. Avocado and a trio of herbs provide additional flavor as well as its subtle namesake color.
  • 1 (8-ounce) boneless skinless chicken breast half
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ (14-ounce) can medium artichoke hearts, drained and cut in half
  • Green Goddess Dressing (recipe follows)
  • 48 slices white sandwich bread, frozen
  • 24 small spinach leaves
  • 24 thin small Campari tomato slices, patted dry
  1. Preheat oven to 425°.
  2. Place chicken on one end of a small rimmed baking sheet. Brush both sides of chicken with oil and sprinkle with salt and pepper.
  3. Bake for 12 minutes.
  4. Place artichokes in a single layer, cut side down, on opposite end of the baking sheet. Continue baking until a meat thermometer inserted into thickest part of chicken breast registers 165° on an instant-read thermometer, 10 to 12 minutes more. Let coo1 for 20 minutes.
  5. Using a sharp knife, slice chicken into 4 pieces. Place chicken and artichokes in the bowl of a food processor, and pulse until finely chopped.
  6. Transfer chicken mixture to a bowl. Add approximately ⅔ cup Green Goddess Dressing, 1 to 2 tablespoons at a time, stirring until moistened and spreadable.
  7. Using a 2-inch square cutter, cut 48 squares from frozen bread slices. Divide chicken salad among 24 bread squares, spreading in an even layer. Place a spinach leaf and a tomato slice over chicken salad layer. Top with remaining bread squares.
  8. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour.

Green Goddess Dressing
Serves: Makes about 1 cup
  • ⅓ cup diced ripe avocado
  • ¼ cup whole buttermilk
  • ¼ cup plain yogurt
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh tarragon
  • ½ teaspoon fresh lemon zest
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  1. In the container of a blender, purée together avocado, buttermilk, yogurt, dill, parsley, tarragon, lemon zest and juice, honey, and salt until smooth and well combined, approximately 1 minute, stopping occasionally to scrape down sides of blender. Use immediately.


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

TeaTime May June 2022 Magazine Cover