"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!"
1Lightly 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.
2To 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.
Footnotes
Cook's Note
Use as a salad topping or with pita bread or croissants.
Ingredients
5 servings
810 cals
2 (10 ounce) cans chunk chicken, drained
4 hard-cooked eggs, chopped
1/4 cup Parmesan curls, shaved with a vegetable peeler