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Chicken and tarragon finger sandwiches

Diana Henry / 22 June 2015

Diana Henry shares her recipe for delicate chicken and tarragon finger sandwiches, ideal for picnics or summer buffets.

Chicken and tarragon sandwiches
These chicken and tarragon sandwiches are perfect for an afternoon tea


16 finger sandwiches


  • 350g cooked chicken, chopped
  • 100g mayonnaise
  • Leaves from about 10 sprigs tarragon, finely chopped
  • A good squeeze of lemon
  • Freshly ground pepper
  • 8 slices bread (brown or white)
  • Butter, at room temperature, for spreading


Simply mix the chicken – it should be quite finely chopped, otherwise the sandwiches are rather chunky – with the mayonnaise, tarragon, lemon and pepper. You are unlikely to need salt as most mayonnaises are quite salty but do check the mixture for seasoning. Butter the bread and make the sandwiches. Cut the crusts off each round, then cut each round into 4 fingers.

If you want a little more greenery in these you can use watercress leaves.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.