Benedictine Chicken Salad Sandwiches
These Benedictine chicken salad sandwiches combine shredded rotisserie chicken with whipped cream cheese, grated cucumber, fresh dill, and onion on thin white bread. A classic Southern tea sandwich ready in 15 minutes.
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Ingredients
- 1 rotisserie chicken shredded or 2 cups cooked chicken
- 8 oz cream cheese softened & whipped
- 3 tablespoons mayonnaise
- ¼ cup grated onion or ¼ cup Easy Squeeze onion
- 1 tablespoon fresh dill or 1 teaspoon dried
- 1 cucumber halved
- 1 teaspoon lemon juice or juice of ½ lemon
- Salt & pepper to taste
- Thin-sliced white sandwich bread
Instructions
- Grate one half of the cucumber on the large holes of a box grater. Slice the other half into thin, long strips and set aside for topping.
- In a large mixing bowl, combine the whipped cream cheese, mayonnaise, grated onion, dill, grated cucumber, shredded chicken, and lemon juice. Season with salt and pepper. Mix until smooth, creamy, and well combined.
- Spread a generous layer of the chicken salad onto a slice of thin white bread. Top with a few cucumber strips and the second slice of bread.
- Cut in half diagonally or into small tea sandwich squares for serving.
