egg and chicken salad sandwich

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Number of Servings: 5

Ingredients

    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

Directions

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.