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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: : -

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.

16 servings

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