This recipe for a chunky chicken and egg salad sandwich is ideal for a quick brunch or lunch. The flavor is wonderful, creamy, and chilled. This one can’t fail, I promise!
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 (10 ounce) cans chunk chicken, drained
- 4 hard-cooked eggs, chopped
- ¼ cup Parmesan curls, shaved with a vegetable peeler
- ¼ cup chopped pine nuts
- 2 tablespoons sweet dill pickle relish
- ¼ cup chopped white onion
- ⅓ cup mayonnaise
- ⅓ cup cole slaw dressing
- salt and freshly ground black pepper to taste
- 10 slices sandwich bread
- 5 lettuce leaves
- 5 slices ripe tomato
- 2 avocados, sliced
- 5 slices Monterey Jack cheese
Instructions
- Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
- To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.
- Use as a salad topping or with pita bread or croissants.
Nutrition Facts
| Calories | 810 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 280 mg |
| Dietary Fiber | 7 g |
| Protein | 46 g |
| Saturated Fat | 16 g |
| Sodium | 1328 mg |
| Sugars | 8 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
my husband loved this salad except for the pine nuts and the parm.I used what ever cheese we have on hand.this works really good on leftover biscuits.I have used bacon on them and a little hidden valley ranch dressing mix for a change.even small kids have liked this sandwich it is a keeper.this is a great lunch or light supper if you add a nice light pasta veggie salad.
Great sandwich! I used my own cooked chicken breast rather than canned. Kept everything else the same. My family loved it and it held up really well for leftovers the next day. No watery build up at all – that is a plus in my book. Thanks GotRice? for sharing this delicious sandwich recipe.
Awesome recipe! Much like Sarah Jo I made my own shredded chicken instead of the canned and also made my own coleslaw dressing. I added about 1/4 cup of chopped red pepper to the salad that needed to be used up. Also used lite sour cream and plain ff yogart instead of mayo (can’t stand mayo!). Thanks for the recipe:)
I used my own cooked, shredded chicken instead of canned, left out the pine nuts (only because I didn’t have any), I used dill pickle relish (we don’t like sweet dill relish) and I made my own coleslaw dressing. Oh! And I also used a reduced fat mayonnaise. YUM! This was excellent! My littlest inhaled his own sandwich and then took half of mine. No leftovers. It’s GONE. Thanks for a new favorite chicken salad sandwich! NOTE FOR SELF: Next time, I think I’d add in more relish and some chopped celery, just to stretch it a bit more to get one more sandwich. That’s really for us, not reflective of the recipe.