Cheggy Salad Sandwiches

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By GotRice?

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Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
810 calories; protein 45.6g; carbohydrates 30.4g; fat 57.1g; cholesterol 280.4mg; sodium 1327.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
04/21/2011
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. Read More
Helpful
(18)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
04/21/2011
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. Read More
Helpful
(18)
Jog Dish
Rating: 5 stars
07/07/2011
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:) Read More
Helpful
(6)
Molly
Rating: 5 stars
07/21/2011
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. Read More
Helpful
(6)
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faithenough4five
Rating: 5 stars
04/13/2012
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. Read More
Helpful
(4)
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