Grape Chicken Salad

By Gilmore

Ingredients

• 6 chicken breasts
• One recipe Sisters Seasoning Mixture, see below
• 1 1/2 cups finely chopped celery
• 1/3 cup sweet pickle relish
• 2 eggs hard boiled, chopped finely
• 1/2 cup mayonnaise, or to taste
• 4 tbsp reserved chicken broth
• 1 cup green seedless grapes, halved
• 1 cup sliced almonds, toasted
• 1/2 cup grated Gruyere cheese, optional
• 1 Package Sister Schubert's Parker house Style Rolls or 8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted
• Sister's Seasoning Mixture
• 1/4 teaspoon tarragon
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon Greek seasoning (Cavender's brand is a favorite)
• 1/4 cup fresh lemon juice
• 2 teaspoons Worcestershire sauce

Details

Servings 16
Adapted from sisterschuberts.com

Preparation

Step 1

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.