Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Inactive:
15 min
Cook:
45 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
15 min
Cook:
45 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Roasted Chicken with Balsamic Vinaigrette

Recipe courtesy of Giada De Laurentiis

Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Spinach Artichoke Pasta Salad

Recipe courtesy of Rachael Ray

Chicken-Potato Chip Club Sandwiches

Recipe courtesy of Food Network Kitchen

Fried Chicken Salad

Recipe courtesy of Sandra Lee

Shells Filled with Chicken Chopped Salad

Recipe courtesy of Giada De Laurentiis

French Dip Sandwiches

Recipe courtesy of Food Network Kitchen

Grilled Meatloaf Sandwiches

Recipe courtesy of Nancy Fuller

Borage, Benedictine and Bacon Sandwiches

Recipe courtesy of Damaris Phillips

Browse Reviews By Keyword

          Latest Stories