- 6 chicken breasts
- Sister's Seasoning Mixture (see below)
- 1 1/2 cups finely chopped celery
- 1/3 cup sweet pickle relish
- 2 hard-boiled eggs, chopped finely
- 1/2 cup mayonnaise, or to taste
- 4 tablespoons reserved chicken broth
- 1 cup green seedless grapes, halved
- 1 cup sliced almonds, toasted
- 1/2 cup grated Gruyere cheese (optional)
- 1 (11 ounce) package Sister Schubert's Parker House Style Rolls, sliced in half and toasted
- Sister's Seasoning Mixture:
- 1/4 teaspoon tarragon
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon salt
- 1/4 teaspoon Greek seasoning (Cavender's brand is a favorite)
- 1/4 cup fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 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.