Pickle-and-Pimento Chicken Salad Sandwiches

Pickle-and-Pimento Chicken Salad Sandwiches (center), Ham and Asparagus Canapés (lower right and upper left), Cheese Wafers (lower left and upper right)

You’re going to love these Pickle-and-Pimento Chicken Salad Sandwiches. Pictured with Ham and Asparagus Canapés and Cheese Wafers.

Pickle-and-Pimento Chicken Salad Sandwiches
Makes 12
  • 3 cups finely chopped roast chicken breast
  • ¾ cup mayonnaise
  • ¼ cup finely chopped celery
  • 2 tablespoons chopped pimiento pepper
  • 2 tablespoons sweet salad cube pickles
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 slices firm whole wheat sandwich bread
  1. In a large bowl, stir together chicken, mayonnaise, celery, pimiento pepper, pickles, salt, and pepper.
  2. Spread a thick layer of chicken salad onto 3 bread slices. Top each with a remaining bread slice to make 3 sandwiches.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating a perfect square. Cut each sandwich diagonally into 4 triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
Make-Ahead Tip: Chicken salad can be made one day in advance, stored in a covered container, and refrigerated.

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