Chicken Poppy Seed Salad Sandwiches (Trisha Yearwood) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Ingredients:
2 1/2 pounds boneless, skinless chicken breasts |
4 celery stalks, finely chopped |
4 cups seedless grapes, halved |
2 cups slivered almonds |
2 cups mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons poppy seeds |
2 tablespoons dried dill |
1 loaf white sandwich bread |
Directions:
1. Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Cut the crusts off of the bread and place a few tablespoons in between each sandwich, pressing to make it easy to pick up. Cut on the diagonal to make 2 triangles to serve.
|
|