Monday, December 28, 2009

Grape Chicken Salad

6 chicken breasts
one recipe Sisters seasoning mixture, see below
1 1/2 c. finely chopped celery
1/3 c. sweet pickle relish
2 eggs hard boiled, chopped finely
1/2 c. mayonnaise
4 T. reserved chicken broth
1 c. green seedless grapes, halved
1 c. sliced almonds, toasted
1/2 c. 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 (or homemade dinner rolls)

Preheat oven to 350.
Mist a baking pan with spray.
Season chicken breasts with Sister's season mixture.
Bake 20-25 minutes or until chicken is thoroughly cooked.
Reserve 4 T. pan juices. Chill chicken and chop coarsely.

In a mixing bowl, gently toss the next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted roll with small of Gruyere and 1 T. of chicken salad for smaller rolls and a bit more the the larger dinner rolls. Garnish with toasted almonds.

Sister's Seasoning Mixture
1/4 t. tarragon
1/4 t. lemon pepper
1/2 t. salt
1/4 t. Greek seasoning (I use Cavender's)
1/4 c. fresh lemon juice
2 t. Worcestershire sauce

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