egg and chicken salad sandwich

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 8.1 g
  • Cholesterol: 224.5 mg
  • Sodium: 180.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.1 g

View full nutritional breakdown of egg and chicken salad sandwich calories by ingredient

Number of Servings: 5


    1 Chicken breast, no skin
    1 medium apple, chopped
    5 large hard boiled eggs, chopped
    1/4 cup celery chopped
    4 tbsp sour cream
    1 1/2 tsp yellow mustard
    TT salt
    TT pepper
    2 slices of whole grain bread


Makes approximately 5 1 cup sandwiches

1. Start cooking chicken, either on a George Forman or poached in water.
2. Boil eggs for approximately 15 minutes or until done.
3. Chop Apples and place in a mixing bowl.
4. Chop Celery and place in mixing bowl.
5. Once your eggs have finished cooking place in a bowl with ice and water to cool. Once cooled shell the eggs and chop. place in bowl.
6. Once you chicken is done. Slice while hot and put in freezer or refrigerator to cool.
7. While chicken in cooling mix your sour cream, mustard, salt and pepper and add to mixing bowl.
8. Add cooled chicken and add to bowl. mix well .
9. Toast bread and place about 1 cup on bread. You can add tomatoes and/or lettuce if preferred.

Number of Servings: 5

Recipe submitted by SparkPeople user RNELSON23.