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Grape Chicken Salad


"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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50 m servings 245 cals
Original recipe yields 16 servings

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  • Prep

  • Cook

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  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.


  • *or 8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted
  • Makes 32 small or 16 larger open faced sandwiches

Nutrition Facts

Per Serving: 245 calories; 13.9 g fat; 15.6 g carbohydrates; 14.6 g protein; 65 mg cholesterol; 354 mg sodium. Full nutrition

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excellent recipe but missed something in the instruction part. Most cooks would know how to put it together anyway but that is why I gave it 4 stars. also cut back on pickle relish due to my ow...

Absolutely Love this recipe! My kids ask for this everytime I mention making chicken salad!