Ree Drummond offers a recipe for chicken salad sandwiches on ThePioneerWoman.com. The recipe involves simmering a whole chicken, removing the meat, and mixing it with fruit, vegetables, herbs, yogurt and mayonnaise.
Cut up a whole fryer chicken, rinse thoroughly, and add it to a large pot of water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to an hour. When the chicken is cooked, remove it to a plate, and use a fork or hands to pull the meat off the bones. Chop into small chunks and reserve in a bowl.
Chop 2 to 3 stalks of celery and 3 whole green onions, and add to the chicken along with 2 to 3 cups of halved grapes. In a separate bowl, mix 1/2 cup of mayonnaise with 1/2 cup of plain yogurt or sour cream, 1/2 cup of half-and-half, the juice of 1 lemon and 1 to 2 tablespoons of brown sugar. Season with salt and pepper to taste. Add minced fresh dill or other fresh herbs.
When the dressing is seasoned properly, pour it into the bowl with the chicken, and stir gently until thoroughly mixed. Chill for several hours, and then serve on whole grain bread or toast with lettuce and tomatoes.