Rotisserie Chicken & Cheddar Egg Salad Sandwich

Rotisserie Chicken & Cheddar Egg Salad Sandwich

Create a quick salad by tossing together pulled rotisserie chicken, chopped hard-boiled eggs, grated cheddar cheese, chopped celery, green onion and mayo fortified with garlic and black pepper. Put some lettuce, maybe a slice of tomato or pickles on bread, add a large spoon of salad to each, and you’re ready for service.

Yield: 34 oz. / 1000 gm = 10 sandwiches (3.5 oz. / 100 gm portions)

Ingredients and Directions



  1. Prepare chicken salad: In a large bowl, use rubber spatula to work together mayonnaise, mustard, pepper, garlic, celery, parsley and onions.

  2. Add chicken and cheddar cheese to bowl. Mix thoroughly with other ingredients. Taste and adjust seasoning aggressively, as flavors will be muted by bread, tomatoes, pickles and lettuce.

  3. Gently fold in eggs to preserve the yolks appearance and texture.

  4. Keep chilled until ready to use. Can be made a day ahead.


  • 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 eggs, hard-boiled, diced (8 oz. / 230 gm)
At Service



  • 20 slices bread – swirled pumpernickel
  • 20 leaves red leaf lettuce
  • 20-30 thin slices of tomatoes
  • 20-30 slices of pickles or cucumber
Sandwich Preparation


  1. Arrange lettuce on bread.

  2. Top with tomato slices.

  3. Spread (100 gm) salad out evenly on each.

  4. Layer on pickles or cucumber

  5. Top with second slice of bread.

  6. Optional: cut in half corner to corner


Wrap in parchment paper and make it to-go.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.