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Sister Schubert’s Grape Chicken Salad

Need a lunch recipe? Tuck this grape chicken salad into a roll for a satisfying sandwich.

Chicken Salad


6 chicken breasts

Sister’s Seasoning Mixture (see below)

4 tablespoons reserved pan juices

1½ cups finely chopped celery

1/3 cup sweet pickle relish

2 hard-boiled eggs, finely chopped

½ cup mayonnaise, or to taste

1 cup green seedless grapes, halved

½ cup grated Gruyère cheese, optional

1 cup sliced almonds, toasted

1 Package Sister Schubert’s Parker House Style Rolls, sliced in half and toasted
Sister’s Seasoning Mixture

¼ teaspoon tarragon

¼ teaspoon lemon pepper

½ teaspoon salt

¼ teaspoon Greek seasoning (Cavender’s brand is a favorite)

¼ cup fresh lemon juice

2 teaspoons Worcestershire sauce


1. Preheat oven to 350°F. Mist a pan with non-stick vegetable spray. Mix all ingredients of Seasoning Mixture and season chicken.

2. Bake 20 minutes or till chicken is cooked through. Reserve 4 tablespoons pan juices. Chill chicken and chop.

3. In a bowl toss next 6 ingredients with chicken; add more mayonnaise if desired.

4. Top each roll with cheese and 1 tablespoon chicken salad. Garnish with almonds.

Makes 32 small or 16 large open-faced sandwiches

Read more about Sister Schubert in The Blessings of Bread!

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