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 & Directions

Nutritional Info

Ingredients & Directions

Ingredients

Directions

At Service

Sandwich Preparation

Nutritional Info

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.

mayonnaise	1 cup
whole grain mustard	¼ cup
coarsely ground black pepper	2 tsp.
minced garlic	1 Tbsp.
celery, small dice (3.75 oz. / 105 gm)	1 cup
flat-leafed parsley, roughly chopped	½ cup
finely chopped green onions	½ cup
chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)	2 cups
grated cheddar cheese (2.8 oz. / 78 gm)	1 cup
large eggs, hard-boiled, diced (8 oz. / 230 gm)	5

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

Rotisserie Chicken & Cheddar Egg Salad Sandwich