Ingredients Jump to Instructions ↓

  1. 2 (10 ounce) cans chunk chicken, drained

  2. 4 hard-cooked eggs, chopped

  3. 1/4 cup Parmesan curls, shaved with a vegetable peeler

  4. 1/4 cup chopped pine nuts

  5. 2 tablespoons sweet dill pickle relish

  6. 1/4 cup chopped white onion

  7. 1/3 cup mayonnaise

  8. 1/3 cup cole slaw dressing salt and freshly ground black pepper to taste

  9. 10 slices sandwich bread

  10. 5 lettuce leaves

  11. 5 slices ripe tomato

  12. 2 avocados, sliced

  13. 5 slices Monterey Jack cheese

Instructions Jump to Ingredients ↑

  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. 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.


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