Chicken Salad Sandwiches

Ingredients

• 2 large boneless, skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups 
• 1 cup chopped celery
• 1 1/2 cups halved seedless red grapes
• 3 green onions, chopped
• 1 cup mayonnaise 
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon prepared yellow mustard
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Servings: 8 servings for sandwiches

Author: Kimberly Killebrew