Fruited Chicken Salad Sandwiches

• 18 silver-dollar rolls
• 1 rotisserie cooked chicken
• 12 cup seedless grapes, halved
• 1 (2 ounce) can water chestnuts, drain & mince
• 2 ounces slivered almonds, toasted
• 12 cup dried mango
• 12 cup celery, strung & minced
• 12 cup green onion, thinly sliced
• 1 crisp apple, seeded and diced
• 13 cup parsley, chopped
• 1 lemon, juice and zest of
• 1 lime, juice and zest of
• 13 cup sugar or 13 cup Splenda sugar substitute
• 12 cup bland vegetable oil
• 12 teaspoon salt
• 1 teaspoon mustard powder
• 18 teaspoon hot sauce

1. Skin chicken and pull or chop the meat into bits.
2. Chop dried fruit, and mix all ingredients together.
3. Reserve zest.
4. Microwave halved, zested fruit before juicing.
5. Remove pits from juice.
6. Combine all but the oil and zest in blender or food processor (or whisk this together) and blend while adding oil in a steady steam.
7. Mix in grated zest after dressing emulsifies.
8. Pour over salad, and let marinate at least 2 hours in refrigerator.
9. Adjust seasoning of salad before filling rolls.
10. Serve stuffed into halved, hollowed silver dollar rolls.
11. Will fill about 18 rolls.
12. Holds well on a buffet.

rolls, rotisserie cooked chicken, seedless grapes, water chestnuts, almonds, mango, celery, green onion, apple, parsley, lemon, lime, sugar, vegetable oil, salt, mustard powder, hot sauce

Taken from www.food.com/recipe/fruited-chicken-salad-sandwiches-155891 (may not work)