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Chicken Salad Sandwiches

Chicken Salad Sandwiches

I don’t know what it’s like where you are, but here in the Midwest, it’s hot, hot, hot. 

I think I saw actual steam floating off my dash yesterday when I left work.  My plants are suffering, no matter how much water we try to give them; my husband has resorted to using our son’s slip and slide to attempt relief; and my makeup instantly evaporates when I walk outside.  

I am not one of these girls who have a “shimmery” appearance in this kind of weather.  Unless by shimmery, you mean sweaty.

Trust me, it’s hot.  And this is coming from a girl who wears a knee-length wool sweater around the office year round. 

Since my kitchen/dining area gets southwest exposure (good in the winter, not so much this time of year), I try to avoid using my oven in the summer months as much as I can.  Also, when it gets this hot, I simply can’t eat the heavy foods that I love during the fall and winter months.  Hmm…maybe moving to a warmer year-round climate would be good for my waist-size.

Anyway, this is a great, simple recipe that’s great for lunches or a light dinner.  And, if you’re like me, you typically have some leftover chicken in your fridge that you need to use up.

Chicken Salad (click to print)

Ingredients:

  • 6 cups chicken, cooked and cubed
  • 3 cups green grapes, sliced
  • 1 cup toasted slivered almonds
  • 1/2 cup dried cranberries or cherries
  • 2 celery ribs, diced
  • 3 green onions, minced
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2  tablespoons sherry
  • 1/2 teaspoon each:
    •  seasoned salt, garlic powder, onion powder and black pepper

Preparation Instructions:

Toss first six ingredients to combine.  Mix remaining ingredients in another bowl, pour over chicken mixture and stir to coat.  Chill before serving.

Serves 6 to 8

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