Chicken Tea Sandwiches with Raisins and Almonds

Made with garden-fresh ingredients and garnished to perfection, these savory bite-size sandwiches will be the star of a springtime tea.

¼ cup + 1 Tbsp. mayonnaise
¼ cup + 1 Tbsp. sour cream
2 Tbsp. fresh parsley, chopped
2 Tbsp. green onion, chopped
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh dill, chopped
2 tsp. lemon juice, freshly squeezed
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 pinch garlic powder
2 cups chicken, cooked, finely chopped
¼ cup golden raisins
¼ cup almonds, toasted, sliced
10 slices white sandwich bread
½ cup cucumber, thinly sliced

Garnish:
thinly sliced cucumber, chives

In a large bowl, stir together mayonnaise, sour cream, parsley, green onion, tarragon, dill, lemon juice, salt, pepper, and garlic powder. Add chicken, raisins, and almonds, stirring to combine.

Spread a thick, even layer of chicken salad onto 5 bread slices. Evenly divide cucumber slices among bread slices. Top each with remaining bread slice. Using a bread knife, cut crust from bread; discard. Cut each sandwich into 3 rectangular shapes.

Garnish each tea sandwich with thinly sliced cucumbers, or wrap each with a chive, if desired.

Makes 10 sandwiches.