In a small bowl, combine the mayonnaise, lemon juice, sugar, chives, salt, and pepper; whisk until smooth. cover and refrigerate until ready to make the tea sandwiches.

In a large bowl, combine the chicken, strawberries, celery, and green onions. Add the Creamy Lemon Dressing and stir to blend. I like to begin with ¾ of the dressing and add the additional as needed. Refrigerate until cold; about 3 to 4 hours.

Assembling the Finger Sandwiches

Butter 2 slices of bread. Place a portion of chicken salad on 1 slice and spread evenly, leaving a small border around the bread where the crusts will be trimmed. Top with the second slice and gently press into the salad a bit. Repeat with remaining bread.

Using a serrated knife, in a gentle back and forth motion without pressing down on the sandwich, evenly trim the crust edges, usually about ⅓ to ½ inches around.

At this point, you can slice the sandwiches into fingers using either the long edge or the shorter edge. I prefer the longer edge. Using the serrated knife, in the gentle back and forth motion, slice each sandwich into 3 fingers. Transfer tea sandwiches to a serving plate and place on its side with the filling facing up.

Garnishing the Tea Sandwiches

Completely optional, I love the look of a fresh chive tied around the middle of each finger sandwich for a splash of beautiful green color.