Grape Chicken Salad

Seasoned chopped chicken breast is mixed with grapes and celery in a creamy dressing and served on toasted Parker House rolls.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 246 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup fresh lemon juice
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon lemon pepper
• 1 cup sliced almonds, toasted
• ½ cup mayonnaise, or to taste
• ⅓ cup sweet pickle relish
• 6 chicken breasts
• 1 ½ cups finely chopped celery
• 2 hard-boiled eggs, chopped finely
• 4 tablespoons reserved chicken broth
• 1 cup green seedless grapes, halved
• ½ cup grated Gruyere cheese (Optional)
• ¼ teaspoon tarragon
• ¼ teaspoon Greek seasoning (Cavender's brand is a favorite)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Mist a baking pan with non-stick vegetable spray.

Step 3

Season chicken breasts with Sister's Season Mixture.

Step 4

Bake 20 to 25 minutes or until chicken is thoroughly cooked.

Step 5

Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.

Step 6

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.