Chicken and Egg Salad Sandwich
A chicken and egg salad sandwich is a timeless favorite that combines the best of both worlds. The savory, tender chicken pairs perfectly with the creamy, rich egg salad, creating a deliciously satisfying meal. Whether you're a fan of traditional flavors or looking to try something new, this sandwich is sure to please your taste buds.
Equipment
- Cutting Board
- Chef's knife
- Electric Egg Cooker
- Large mixing bowl
Ingredients
- 2 cups chicken cooked and shredded
- 4 large hardboiled eggs mashed
- 2 stalks celery minced
- 1 large apple diced or chopped
- 1/2 cup chopped walnuts or pecans
- 2 green onions
- 1/2 cup mayonnaise
- 1/4 teaspoon mustard
Instructions
- In a pot of water, put the chicken breasts. Once it starts to boil, turn down the heat to medium. The chicken is done when it stops being pink on the outside and hits 170 degrees F on the inside. It will take between 18 and 20 minutes.
- Set the chicken breasts on a plate to cool down. Cut each one in half to make them cool down faster.
- Add the cooked chicken breasts that have cooled down to the food processor with the onion. Press the button a few times to make small pieces of chicken. Not too much, you don't want a chicken paste.
- Salt, pepper, and dill should be added. Mix. Toast the bread that doesn't have gluten.
- Put chicken salad on 4 pieces of bread, then put the other slices on top of them. If you want, you can add tomato pieces and lettuce.
- Serve and Enjoy your Chicken and Egg Salad Sandwich!
Notes
- Use your standard mayonnaise if you're not on an egg-free diet.
- No matter what kind of bread you need, you can use it.
- You can leave out the onion if you can't eat it. You can use green beans or fresh flowers instead.
- You can keep this chicken salad in the fridge for three days.