This is a chunky chicken and egg salad sandwich (hence the name) that is perfect for an easy brunch or lunch recipe. The taste is creamy, cool and delicious! You can't go wrong with this one!
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
⅓ cup mayonnaise
2 (10 ounce) cans chunk chicken, drained
¼ cup chopped pine nuts
10 slices sandwich bread
¼ cup chopped white onion
2 avocados, sliced
¼ cup Parmesan curls, shaved with a vegetable peeler
