Italian Chicken Salad Tea Sandwiches

By: S.Rosen's Test Kitchen

Chicken salad is a high tea classic, but we added an Italian twist to change it up a bit. The toasted pine nuts add a touch of crunch.


For the Pesto Chicken salad:

  • 2 oz. Pine nuts
  • 2 oz. Sundried tomatoes in olive oil, julienned preferable (if not, rough chop before adding to the chicken salad)
  • 2 Tbsp. Prepared pesto
  • ½ lb. Shredded rotisserie chicken
  • ¾ Cup mayo

Per Sandwich

  • 3 oz. of pesto chicken salad
  • 2 Slices of S. Rosen’s Farmers Market White Bread


1. Toast pine nuts in a 350F oven until fragrant (about 5-8 minutes) and set aside. 

2. Combine the chicken salad ingredients in a bowl, mixing to combine. Can be made the day before.

3. Heat skillet to medium (we really like cast iron for this if it’s available, but if not, use a non-stick pan).

4. Slice off crusts and cut remaining sandwich into 3 pieces.