Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love both Chicken Salad and Egg Salad sandwiches. Today I felt inspired to create a recipe which really highlighted both ingredients. This recipe doesn't have any fruit in it because I prefer no fruit in my sandwiches. For those of you who are watching your carbs this would be very good stuffed in a large tomato or on top of a green salad too. Chilling enhances flavor, but if you are hungry enough eating it immediately after preparing it tastes pretty wonderful too. Cooking time is chilling time.

Ingredients Nutrition


  1. Combine all ingredients except the dressing.
  2. Add dressing until you achieve the ratio of dressing to other ingredients you prefer.
  3. Chill.
Most Helpful

5 5

This is really great! We have quit dining out and I am tired of making the same thing all of the time. I had some grilled chicken breast in the freezer. They were marinated in Pesto, yellow mustard and olive oil. I used them plus the eggs. I had no onion so I used dehydrated soaked in lime juice and left out bell pepper. I added tarragon. I can see adding in the pepper and even red or yellow peppers.

5 5

This was really a great sandwich. I too love chicken salad and egg salad sandwiches. This is a great recipe combining the two. I had grilled my chicken yesterday so just cut it up this morning. I used green onions and no green pepper. I also cut this recipe down for 2 people. I found it tasted much better when it sat in the fridge for a bit. Really a great fast lunch to put together. Very yummy on a Kaiser roll with some lettuce. Thanks for sharing your recfipe Carrol

5 5

Yummy! This made a great lunch on a wheat roll. I doubled the onion and green pepper. I didn't even need quite 2 cups of dressing. Thanx for a great salad recipe; I'll make this again.