Ingredients
5
5 servings
- •2 (10 ounce) cans chunk chicken, drained
- •4 hard-cooked eggs, chopped
- •¼ cup Parmesan curls, shaved with a vegetable peeler
- •¼ cup chopped pine nuts
- •2 tablespoons sweet dill pickle relish
- •¼ cup chopped white onion
- •⅓ cup mayonnaise
- •⅓ cup cole slaw dressing
- •salt and freshly ground black pepper to taste
- •10 slices sandwich bread
- •5 lettuce leaves
- •5 slices ripe tomato
- •2 avocados, sliced
- •5 slices Monterey Jack cheese
Instructions
- 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.
Nutritional Facts
Per 5 servings
- Calories: 810
- Carbohydrate: 30g
- Fat: 57g
- Fiber: 7g
- Protein: 46g
- Sugar: 8g
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