Grape Chicken Salad

Grape Chicken Salad

by Louis Hicks 6 months ago
4.3 (4)
25 minutes
245.5 kcal
15.6 g carbs
Description

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

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
Directions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. Mist a baking pan with non-stick vegetable spray.
  3. 3. Season chicken breasts with Sister's Season Mixture.
  4. 4. Bake 20 to 25 minutes or until chicken is thoroughly cooked.
  5. 5. Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
  6. 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.
Nutrition Facts
serving: 16 servings
calories: 245.5 kcal
carbohydrates: 15.6 g
protein: 14.6 g
saturated fat: 3.2 g
cholesterol: 65 mg
sodium: 354 mg
fiber: 1.3 g
sugar: 3.9 g