Ingredients50 m servings 810 cals
- 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.
- Cook's Note
- Use as a salad topping or with pita bread or croissants.
Per Serving: 810 calories; 57.1 g fat; 30.4 g carbohydrates; 45.6 g protein; 280 mg cholesterol; 1328 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 c...
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 need...
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 bui...