Chicken Salad Sandwiches on yummy Sandra rolls. Yum, yum!

Sandra recently posted a recipe for some yummy rolls on her blog. Some old friends were coming over for lunch, so I thought I’d make some up. We made Chicken Salad Sandwiches out of them, using the chicken salad recipe from Pioneer Woman. The result was awesomely delicious!

I highly recommend that everyone make both of these items! They are both relatively easy too.

I am going to repost both recipes here for ease in finding them, but I also linked to both above, if you want to check out their websites – and the pictures of their food items.

Sandra’s Rolls

1 c. hot water
1/2 c. melted margarine
3/8 c. sugar

Combine well the above ingredients.
Add…

1 T. yeast

Let sit for 5 minutes.
Add…

1 egg
1 1/2 c. flour
1/2 t. salt
1/2 t. baking powder

Stir well, removing any lumps. Batter will be runny.
Add…

2 c. flour

Mix well. Cover, and let rise for 1 hour.
Roll out onto floured surface, about 1/4″ thick. Use pizza cutter to cut unto triangles (like you would cut a pizza).
Roll into crescent shapes.
Place on lightly greased cookie sheet. Cover and let rise an additional 60-90 minutes.
Cook at 400 degrees for 10-12 minutes.

Please note, Sandra’s recipe doesn’t mention needing to let the rolls raise a second time. I just tried that hoping the insides would be thinner/fluffier for stuffing with Chicken Salad. It worked, I liked the results. So, when making them – let them raise a second time, or not.

PW’s Chicken Salad

1 whole chicken fryer
3-4 stalks of celery
Bunch of red grapes (green works too)
3-4 green onions

1/2 c. mayonnaise (not miracle whip)
1/2 c. sour cream
1 T. lemon juice
1 T. brown sugar
Salt and Pepper to taste
Dill Weed to taste

Cook Chicken. Remove from the bones, and cube or shred into bite-sized pieces.
Cut celery into small pieces
Chop green onions (both white and green parts)
Cut red grapes in half lengthwise

Combine prepared chicken, celery, onions, and grapes in a bowl.

Combine mayo, sour cream, lemon juice, and brown sugar in a seperate bowl. Mix well.
Generously sprinkle with Salt, Pepper, and Dill Weed – as desired.
Stir again.

Add sauce to the bowl with chicken ingredients. Stir to coat.

Serve immediately, or refrigerate.

Note: Pioneer Woman likes to eat hers on toasted wheat bread with mustard and spinach leaves. Look at her site for details. She also suggests substituting sour cream for plain yogurt – I have not tried that.

Get cooking everyone!
And thanks Sandra and PW for the great recipes.