Grape Chicken Salad recipe
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Ingredients
- 6 chicken breasts 1 ½ cups finely chopped celery ⅓ cup sweet pickle relish 2 hard-boiled eggs, chopped finely ½ cup mayonnaise, or to taste 4 tablespoons reserved chicken broth 1 cup green seedless grapes, halved 1 cup sliced almonds, toasted ½ cup grated Gruyere cheese 1 (11 ounce) package Sister Schubert's Parker House Style Rolls, sliced in half and toasted* ¼ teaspoon tarragon ¼ teaspoon lemon pepper ½ teaspoon salt ¼ teaspoon Greek seasoning (Cavender's brand is a favorite) ¼ cup fresh lemon juice 2 teaspoons Worcestershire sauce
Nutrition Info
- 245.5 caloriescarbohydrate: 15.6 gcholesterol: 65 mgfat: 13.9 gfiber: 1.3 gprotein: 14.6 gsaturatedFat: 3.2 gservingSize: -sodium: 354 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Grape Chicken Salad
Directions
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Preheat oven to 350 degrees F.
Mist a baking pan with non-stick vegetable spray.
Season chicken breasts with Sister's Season Mixture.
Bake 20 to 25 minutes or until chicken is thoroughly cooked.
Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.