Chicken & Egg Salad Sandwich


Chicken & Egg Salad Sandwich

  • 6 medium (4 oz. each) boneless, skinless chicken breasts, cooked and diced (1 1/2 lbs) or 2 (12-oz) cans chicken breast
  • 4 hard-boiled eggs, diced
  • 1/2 cup sweet pickle relish
  • 1/2 teaspoon salt
  • 1 cup mayonnaise

Mix everything together in a large bowl.  Serve on toasted bread.

Makes 10 sandwiches.

“God cannot give us a happiness and peace apart from Himself because it is not there.”


One response

  1. I made this using the canned breast meat because it was easy and it was still fantastic.