Cheggy Salad Sandwiches Recipe - Allrecipes.com
Cheggy Salad Sandwiches Recipe
  • READY IN 50 mins

Cheggy Salad Sandwiches

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  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.
  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.
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.
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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.

 
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:)

 
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.

 
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.

 

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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.

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About the Cook

 
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