The Highlands Chicken Salad Sandwich - cooking recipe

Ingredients

2 (12 ounce) cans chicken breasts
2 slices yellow sweet onions, finely chopped
2 stalks celery, chopped
2 tablespoons sweet pickle relish
1/2 cup green grape, sliced
2 hard-boiled eggs
1 teaspoon celery salt
1/4 teaspoon paprika
1/2 cup mayonnaise (I use Hellman's)
12 -16 slices cinnamon raisin bread (Pepperidge Farm)

Preparation

Drain chicken, place In mixing bowl and break up chicken chunks. Add chopped onions, celery and relish, celery salt and paprika, stir, then add mayonnaise and mix well. Gently blend in green grapes, then chopped eggs, chill about 1 hour.
Toast bread and spread with a scoop of chicken salad. Cut diagonally and serve.