READY IN 50 mins

Cheggy Salad Sandwiches

Read Reviews (4)

"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!" — GotRice?

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.
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.

Kitchen-Friendly View

PREP 20 mins
READY IN 50 mins

Footnotes

Cook's Note
Use as a salad topping or with pita bread or croissants.

Reviews More Reviews

Apr 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.

—Sarah Jo

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Jul 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.

—Molly

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5 Ratings

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Jul 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:)

—Jog Dish

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Apr 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.

—faithenough4five

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Nutrition

Calories
810 kcal
40%

Carbohydrates
30.4 g
10%

Cholesterol
280 mg
93%

Fat
57.1 g
88%

Fiber
7 g
28%

Protein
45.6 g
91%

Sodium
1405 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheggy Salad Sandwiches

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 810
Calories from Fat: 514

% Daily Value *
Total Fat 57.1g 88 %
Saturated Fat 15.9g 79 %
Cholesterol 280mg 93 %
Sodium 1405mg 56 %
** Potassium 753mg 21 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 7g 28 %
Protein 45.6g 91 %
Sugars 8g
Vitamin A 21 %
Vitamin C 23 %
Calcium 53 %
Iron 45 %
** Thiamin 21 %
** Niacin 141 %
** Vitamin B6 50 %
** Magnesium 26 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.