Rotisserie Chicken & Cheddar Egg Salad Sandwich
Rotisserie Chicken & Cheddar Egg Salad Sandwich The Perfect - Egg Salad Sandwich! Create a quick salad by tossing together pulled rotisserie chicken, chopped
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Refrigerator
- Spoon
- Plate
Ingredients
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 2 tsp. coarsely ground black pepper
- 1 Tbsp. minced garlic
- 1 cup celery, small dice (3.75 oz. / 105 gm)
- ½ cup flat-leafed parsley, roughly chopped
- ½ cup finely chopped green onions
- 2 cups chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)
- 1 cup grated cheddar cheese (2.8 oz. / 78 gm)
- 5 large Rosemary Farm eggs, hard-boiled, diced (8 oz. / 230 gm)
- 20 slices bread – swirled pumpernickel
- 20 leaves red leaf lettuce
- 20-30 thin slices of tomatoes
- 20-30 slices of pickles or cucumber
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