Chicken Salad Sandwiches

EH

There is always one person in a neighborhood who is known as the go-to chef. Beverly Bohling was one of those people we knew. This is an adapted version of her chicken salad. However, her original recipe called for equal parts chicken, rice and celery.

Total Time: 30 minutes

Servings: 12 sandwiches

Ingredients:

Directions:

2 cups cooked chicken, diced
1 cup celery, chopped
1 cup cooked rice
1 large head of iceberg lettuce
1 bunch chopped green onion
1 cup chopped cashews

1 cup grapes, sliced in half

Dressing Ingredients

2 eggs, beaten-- place in pan
1/2 cup water
1 tsp. dry mustard
1/2 tsp salt
1/2 cup white vinegar
1 cup sugar
1 T. cornstarch

Make Dressing:

Mix sugar cornstarch and vinegar in a bowl. Add eggs and water to a pan and place on stove. Whisk continually until it comes to a boil. Then, add dry mustard and salt. Add sugar vinegar mixture. Cook until thickened. Strain if any of the eggs cooked. Refrigerate. Make the day before if possible.

Prior to serving mix equal amounts of dressing and mayonnaise. Add chicken, celery, rice, cashews, grapes and green onion. You can add the lettuce to the mixture or serve on top of the sandwiches or under in lieu of bread. We recommend serving the mixture in croissants.