Wednesday, September 29, 2010

Sister Schubert's Grape Chicken Salad

A mouth-watering spread for lunch or brunch!

6 chicken breasts
Sister's Seasoning Mixture (see below)
4 tablespoons reserved pan juices
1½ cups finely chopped celery
1/3 cup sweet pickle relish
2 hard-boiled eggs, finely chopped
½ cup mayonnaise, or to taste
1 cup green seedless grapes, halved
½ cup grated Gruy√®re cheese, optional
1 cup sliced almonds, toasted
1 Package Sister Schubert’s Parker House Style Rolls, sliced in half and toasted

Sister’s Seasoning Mixture
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
1. Preheat oven to 350°F. Mist a pan with non-stick vegetable spray. Mix all ingredients of Seasoning Mixture and season chicken.
2. Bake 20 minutes or till chicken is cooked through. Reserve 4 tablespoons pan juices. Chill chicken and chop.
3. In a bowl toss next 6 ingredients with chicken; add more mayonnaise if desired.
4. Top each roll with cheese and 1 tablespoon chicken salad. Garnish with almonds.
Makes 32 small or 16 large open-faced sandwiches

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