Chicken Salad Sandwiches. It’s time for light lunches and nicer weather.
Winter has held on far too long this year.
We served these on mini-croissants at a Women’s Conference at our church recently. About 150 women attended. We had a great time together and enjoyed munching on these lovely sandwiches.
Chicken Salad Sandwiches with a Hint of Lime
These are easy to put together and look so nice. My boys like them made on Hawaiian rolls too. The recipe makes 5 cups of chicken salad. The size of roll you serve it on with determine how many servings you will get.
I boiled my chicken with a little salt and pepper. You could also buy a rotisserie chicken and use the meat. Whatever way you choose to cook the chicken, I suggest using minimal seasonings. Otherwise it may throw off the overall taste.
This is the basic recipe, but feel free to make additions. Sometimes we add 1/2 cup of cashews, shredded cheese, dried cranberries or cherries, or water chestnuts. Whatever you are in the mood for will work.
- 3 cups cooked chicken, shredded
- 1 apple, peeled and chopped
- 1 stalk Celery, chopped fine
- 2 cups seedless grapes, halved or quartered
- ⅓ cup green onions, thinly sliced
- other optional ingredients (see notes)
- ⅔ cup Mayonnaise (I used lite)
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp sugar
- ¼ tsp Seasoning salt (I use Lawry's)
- ⅛ tsp onion powder
- ½ tbsp lime juice
- In a small bowl, mix together the dressing ingredients.
- Combine salad ingredients in a larger bowl.
- Mix the dressing into the salad ingredients.
- Cover and refrigerate until ready to serve.
Adapted from www.summerscraps.com
