Tarragon Chicken Tea Sandwiches Paired with 2024 Rosé of Syrah

These Tarragon Chicken Tea Sandwiches are bright, fresh, and just a little nostalgic — they will be right at home at Mother’s Day brunch, a Derby party, or a sunny backyard afternoon with friends. The sour‑cream‑and‑tarragon combo (thank you for the idea, Ina Garten) gives the chicken salad a creamy, herb‑forward lift, while thin apple slices add crisp sweetness in every bite.

They’re simple to make, easy to scale, and dangerously snackable. And with the vibrant, berry‑kissed and herbal character character of our 2024 Rosé of Syrah, this pairing is pure spring energy.

Tarragon Chicken Tea Sandwiches

Serves: 4–6 (or 6–8 as an appetizer)
Recipe by: Tanya Miller
Suggested wine pairing: 2024 Rosé

INGREDIENTS

  • 2 rotisserie chicken breasts, cut into small pieces or shredded
  • ½ cup sour cream
  • ½ cup mayonnaise (plus extra for the bread)
  • ~½ cup finely diced celery
  • Thinly sliced apples (we used Cosmic Crisps)
  • Chives or green onions, sliced
  • ~3 Tbsp fresh tarragon, minced (Whole Foods usually has it)
  • Garlic salt & pepper, to taste
  • Microgreens, for garnish
  • Bread of choice
  • Optional: Chamomile and/or other edible flowers such as violas for garnish (please note: chamomile flowers are beautiful, but very bitter, so we do not recommend eating them)

INSTRUCTIONS

  1. Make the chicken salad
    In a medium bowl, mix the sour cream and mayonnaise. Add the chicken, celery, and tarragon, then stir to combine. Season with garlic salt and pepper to taste.

  2. Assemble the sandwiches
    Lay out your bread and spread with a thin layer of mayo, if desired. Add a few thin apple slices, then a generous layer of chicken salad. Top with the second slice of bread.

  3. Cut + garnish
    If you’d like, trim crusts or cut into tea‑sandwich shapes. Top with microgreens and edible flowers for a pretty finish.

  4. Serve
    Transfer to a serving platter or board. Enjoy immediately with a chilled glass of 2024 Rosé!

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