Sandwich: Grilled Chicken Salad Boats
Source of Recipe
www.tailgating.com
4 packages of Perdue chicken tenders
Marinate in fat free zesty Italian dressing
2 bags of hot and crusty Pepperidge Farms hard rolls
Cut the center out of each hard roll
3 cups of celery chopped finely
1 medium onion chopped finely (I use a food processor)
4 tablespoons of Duke's mayonnaise
Salt and pepper to taste
Mix celery, onion and mayo together
Grill the chicken and then add to mixture - cut up chicken into fine pieces before adding to mixture and pepper to taste.
Fill each roll and top with provolone cheese.
Place rolls in a lightly buttered pan and place back on the grill. Melt cheese and brown the rolls. Serve hot.
Serve with the grilled tomatoes and a glass of wine.
Makes 18 rolls
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