Grape Chicken Salad - cooking recipe

Ingredients

6 chicken breasts
Sister's Seasoning Mixture (see below)
1 1/2 cups finely chopped celery
1/3 cup sweet pickle relish
2 hard-boiled eggs, chopped finely
1/2 cup mayonnaise, or to taste
4 tablespoons reserved chicken broth
1 cup green seedless grapes, halved
1 cup sliced almonds, toasted
1/2 cup grated Gruyere cheese (optional)
1 (11 ounce) package Sister Schubert's Parker House Style Rolls, sliced in half and toasted*
Sister's Seasoning Mixture:
1/4 teaspoon tarragon
1/4 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon Greek seasoning (Cavender's brand is a favorite)
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce

Preparation

Preheat oven to 350 degrees F.
Mist a baking pan with non-stick vegetable spray.
Season chicken breasts with Sister's Season Mixture.
Bake 20 to 25 minutes or until chicken is thoroughly cooked.
Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.