Chunky, eggy, chicken ("Cheggy") salad makes a perfect summer sandwich. Pine nuts, Parmesan cheese, and pickle relish add extra flavor and crunch.
Preparation Time
20 mins
Total Time
20 mins
Calories
810 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
salt and freshly ground black pepper to taste
4 hard-cooked eggs, chopped
2 (10 ounce) cans chunk chicken, drained
10 slices sandwich bread
2 avocados, sliced
2 tablespoons sweet dill pickle relish
5 lettuce leaves
5 slices ripe tomato
5 slices Monterey Jack cheese
0.33333334326744 cup mayonnaise
0.25 cup chopped white onion
0.25 cup Parmesan curls, shaved with a vegetable peeler
