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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. 

Recipe by Oxmoor House January 2002

Gallery

Oxmoor House

Recipe Summary

Yield:
4 sandwiches (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

305 calories; fat 6.8g; saturated fat 0.5g; protein 26.8g; carbohydrates 34.1g; cholesterol 53mg; iron 2.1mg; sodium 666mg; calories from fat 20%; fiber 5.1g; calcium 59mg.
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