Over the weekend, I threw a baby shower for a friend and made the most crowd-pleasing, addictive chicken-salad tea sandwiches. The recipe here for the chicken salad will be my go-to recipe in the future. It was enough chicken salad for 24 small tea sandwiches, which I made with slices from a grainy, seeded loaf. Adding sprouts to the sandwiches gives them an extra bit of fresh crunch.

1/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
2 skinless boneless chicken breasts, poached and diced
1/4 cup finely diced celery
1 tablespoon minced flat-leaf parsley
Salt and freshly ground pepper
1/2 cup seedless red grapes, quartered
1/4 cup slivered almonds, toasted

In a large bowl, mix the mayonnaise with the Dijon mustard. Add the chicken, celery and parsley and season with salt and pepper. Gently fold in the grapes and almonds just before serving.