Ingredients
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1 roasted deli chicken
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4 ounces Diamond walnuts
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4 ounces sliced water chestnuts
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2 celery ribs
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1/2 red onion
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4 tablespoons sweet pickle relish
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1/2 lb red grapes
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1 cup mayonnaise
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1/2 cup sour cream
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1/2 cup parmesan cheese
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1 1/2 tablespoons Lawry's Seasoned Salt
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1 1/2 tablespoons dry mustard
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1 1/2 teaspoons minced garlic cloves
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1 teaspoon poultry seasoning
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1 teaspoon ground rosemary
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1 teaspoon fresh ground black pepper
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1 teaspoon dill
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6 -8 large crescent rolls
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1 hard-boiled egg
Instructions
- diced chicken in small cubes and place in large mixing bowl.
- finely dice red onion, hard boiled egg and celery.
- if you did not buy the chopped walnuts then chop them now.
- quarter the red grapes and quarter the water chestnut slices.
- add all ingredients to the large mixing bowl.
- add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated.
- in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well.
- add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad.
- refrigerate for at least an hour for best flavor.
- serve on large bakery crescent rolls or bread of your choice.