Egg Chicken Salad Sandwich

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Make fresh egg salad, or use leftovers to create this quick sandwich that is ideal for putting in your lunch box.
  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 8 persons
Egg Chicken Salad Sandwich


  • Chicken 250 grams
  • Chili Sauce 2 tablespoon
  • Soya Sauce 1 tablespoon
  • Vinegar 1 tablespoon
  • Salt 1 teaspoon + ½ teaspoon
  • Boiled Eggs, chopped 4
  • Mayonnaise ½ cup
  • Mustard Powder 1 teaspoon
  • Black Pepper 1 teaspoon
  • Cucumber, finely chopped 1
  • Onion ,Finely Chopped 1
  • Tomato, Finely Chopped 1
  • Lettuce Leave 4
  • Bread Slices 8


  • 1. Boil chicken with chili sauce, soya sauce, vinegar and 1 teaspoon salt. Once chicken is cooked, take out the chicken and finely chop. Alternatively, you can pulse it in the processer for a few seconds. Set aside.
  • 2. In a bowl, combine eggs with mayonnaise, mustard powder, black pepper and ½ teaspoon salt. Set aside.
  • 3. In another bowl, add tomato, onion, cucumber and season with ½ teaspoon black pepper and salt. Mix well.
  • 4. Create assembly line for sandwiches. First place a salad leaf, then top with egg mixture followed by shredded chicken and then salad. Cover with other slice of bread.
  • 5. Cut into triangles or rectangles and serve.
  • 6. Cover with plastic wrap or foil if not serving right away.


Photo credits:
Desi Appetite
Desi Appetite For more recipes from the author, click here Desi Appetite
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