Janice Ritter, Phyllis’s sister, shares the chicken salad recipe her family raved about, which she says she adapted from one in an old Telephone Pioneers cookbook. Pictured with our Pork Tenderloin Crostini.
Janice’s Chicken Salad Sandwiches
Makes 15
Ingredients
- 2 cups finely chopped cooked chicken breasts
- ½ cup finely chopped celery
- ½ cup chopped green grapes
- ¼ cup toasted sliced almonds
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 10 slices soft white bread
- Garnish: fresh parsley leaves
Instructions
- In a large bowl, stir together chicken, celery, grapes, almonds, salt, and pepper. Stir in mayonnaise and sour cream until well combined.
- Divide chicken salad among 5 bread slices and spread in an even layer. Top with remaining 5 bread slices to make 5 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create 3-inch squares. Cut each square sandwich into 3 (3x1-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within 2 hours.
- Just before serving, garnish sandwiches with parsley leaves, if desired.
Notes
MAKE AHEAD TIP: Chicken salad can be prepared a day in advance, placed in an airtight container, and refrigerated until needed.
