Love this recipe because you can totally change how much of any of the ingredients to your liking...add more grapes if you want to...add more or less celery if you want to...more or less mayo...double or triple the recipe if you are feeding a large crowd.
Also, it's a great recipe to make the same week as the Pork and Corn Stuffing Bake because you can use up some of the leftover celery from that recipe!
Here is what you will need for this recipe:
3 Boneless Skinless Chicken Breasts
Grapes
Celery
1 Tablespoon Granulated Chicken Bullion (or you can use a couple of cubes if that's what you have on hand)
Mayo (I'm generally a miracle whip girl but this recipe actually tastes sooooo much better with Mayo)
King's Hawaiian Rolls (you don't really have to use these...we just think it totally makes the sandwich!)
Okay...let's get started...put your chicken breasts in a large pot with water and add the chicken bullion and bring to a boil for 1 hour (or until chicken is done)...
Let the chicken cool on a plate and then shred the chicken with two forks or cut it into bite size pieces if you prefer (scissors work great for this...I have a pair of scissors that are only for the kitchen).
Add the cut up celery and grapes (as much as you want!!!)
Add in the mayo...until it's creamy enough for your liking!!!
Hope you enjoy it!!!
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