These chicken salad sandwiches remind me of when I was young. My Mom always use to make them when she would throw people baby showers or bridal showers. She would make them with small croissant rolls making them the perfect size for a snack. Now that I’m older, I make them for dinner and I use the jumbo croissants!
Mom’s Chicken Salad Sandwiches:
3 cups cooked chicken breasts, diced
1 cup slivered almonds
3/4 cup mayonnaise
1/4 cup buttermilk
1 1/2 cups red grapes, halved
1 cup celery, chopped
1/2 cup liquid ranch dressing
1/2 package dry Hidden Valley Ranch dressing
2 Tablespoons dry dill weed
8 dinner rolls or buns
In a large bowl mix the dry Hidden Valley ranch dressing with the liquid ranch dressing, buttermilk, mayonnaise and dry dill weed until well blended. Gently stir in the diced chicken, chopped celery, almonds and grape halves. Refrigerate for 1 hour and serve on your favorite sandwich rolls. My favorite rolls are the crescents found in the bakery section at the grocery store.