Spread your favorite sandwich bread with a hearty helping of this homemade chicken salad, and you've got yourself a satisfying - yet simple - lunch or dinner.
Oxmoor House JANUARY 2002
Combine first 5 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain; remove chicken, and cool. Discard liquid.
Remove meat from bones; coarsely chop chicken. Combine chicken, grapes, and pecans in a bowl. Stir mayonnaise, mustard, and seasoning into chicken mixture. Cover and chill.
Place lettuce on each of 4 bread slices; top each with 3/4 cup chicken salad and remaining bread slice.
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