Ingredients

2 cups chicken cut into small pieces
2 hard-cooked eggs, peeled and chopped
6 tablespoons mayonnaise
3 tablespoons milk
3 tablespoons chopped, seeded, oil-cured ripe olives
1 tablespoon finely-chopped green onion
1 tablespoon finely-chopped fresh parsley
Salt and pepper
12 slices firm white sandwich bread
6 leaves Boston lettuce

Directions

1. In medium bowl, with fork, combine chicken, eggs, 3 tablespoons mayonnaise, the milk, olives, green onion, and parsley. Add salt and pepper to taste.
2. Divide chicken salad onto 6 slices bread; spread to edges; top each with a lettuce leaf. Spread remaining mayonnaise on the remaining 6 slices bread and place bread on top of sandwiches. Cut sandwiches in half and serve.
Making these sandwiches is the perfect way to use the chicken left over from making noodle soup.
Chicken Salad Sandwiches
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