California Chicken Buns
|Chicken breasts||28 Ounce (Two Weighing About 14 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Onion||1 Medium, peeled, sliced thin|
|Celery tops||1 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Canned pineapple tidbits||14 Ounce, drained (1 Can)|
|Diced celery||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Vienna rolls||6 , split and buttered|
|Cherry tomatoes||1 Tablespoon|
1 In a large saucepan,combine chicken breasts, water, onion, celery tops, 1 teaspoon of salt and peppercorns;cover.
2 Simmer for 30 minutes, or until the chicken is tender.
3 Let stand until cool enough to handle, then skin the chicken and take the meat from the bones; dice. (There should be about 2 cups.)
4 In a medium-size bowl,combine chicken, pineapple, celery and almonds .
5 In a small bowl, blend mayonnaise or salad dressing, milk, remaining 1/4 teaspoon salt, mustard and pepper.
6 Fold into the chicken mixture.
7 Place lettuce on bottom halves of the rolls.
8 Spoon the salad mixture over lettuce; replace tops of the rolls.
9 Garnish each with a row of cherry tomatoes held in place with wooden picks; wrap.
10 Serve as desired.