Chicken Salad Tea Sandwiches

By stancec44

sandwiches will keep for a few hours as long as you cover them so the bread doesn't dry out. Buttering the insides prevents the filling's moisture from making the bread soggy.

If you want to prepare the chicken fillings day ahead just cover, refrigerate and assemble before serving.

Ingredients

• 3 chicken breasts boneless
• ¼ teaspoon thyme
• 3 tablespoons olive oil
• 2 oz cranberries
• Sprig of watercress
• 1 tablespoon mayonnaise
• 2 teaspoons dijon
• 6 slices potato bread

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from preppykitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F. Season chicken breasts with olive oil, salt and thyme. Bake for about 30 minutes. Let cool, rip cooked chicken into 1 ½ inch pieces.

Mash the cranberries in a bowl. This step is messy!

In a bowl, mix together mayonnaise and dijon mustard. Combine cranberries, chicken, mayonnaise mixture until incorporated.

Butter sliced white bread bread. Add chicken mixture and a layer of watercress. Cut off the crusts and slice into rectangles.