I have had both good and not so good Chicken Salad Sandwiches. This recipe is SO good that I have made it twice in the last 2 weeks! It’s a perfect lunch or dinner Idea. You can serve it on a yummy toasted Kaiser Roll or a Crescent Roll or on your favorite Wheat Bread. Yum!
3-4 chicken breasts
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt
A Small Handful Of Fresh Dill, Minced
1 Tablespoon Lemon Juice
1 Tablespoon Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
For the chicken I like to put them in a 9×13 inch cake dish frozen with a couple stalks of celery and an onion just to give it some flavor while it bakes. I just cook it on 350 for up to 2 hours covered in tin foil, it gets really tender this way. Then I set it aside to cool.
When you are ready, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt, lemon juice, brown sugar and salt and pepper to taste.
Add fresh dill. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Let chill for about 30 minutes before serving.