Grape Chicken Salad recipe

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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

Nutrition Info

245.5 calories
carbohydrate: 15.6 g
cholesterol: 65 mg
fat: 13.9 g
fiber: 1.3 g
protein: 14.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 354 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F.

  2. Mist a baking pan with non-stick vegetable spray.

  3. Season chicken breasts with Sister's Season Mixture.

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

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

  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.

Recipe Yield

16 servings

Recipe Note

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

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