High Protein Chicken & Egg Sando
Perfect summer sandwich packed with protein
A refreshing and protein-rich chicken and egg sandwich perfect for hot summer days, combining tender shredded chicken with creamy filling and fresh vegetables.
Equipment
Ingredients
Main Ingredients
boneless chicken (boiled, shredded)
300 g
eggs (boiled, chopped)
4 pcs
cucumber (chopped)
0.5 pcs
carrot (julienned)
1 pcs
spring onions (chopped)
0.25 cup
fresh coriander (chopped)
0.25 cup
cream cheese (softened)
0.5 cup
low-fat mayonnaise
0.5 cup
black pepper (ground)
1 tsp
salt
0.5 tsp
rice wine vinegar
1.5 tsp
milk bread slices (sliced)
8 pcs
Instructions
Boil the chicken
Place chicken in salted water and boil until fully cooked
Boil the eggs
Boil eggs in water until hard-boiled
Prepare vegetables
Finely chop cucumber, julienne carrot, and chop spring onions and coriander
Shred the chicken
Drain boiled chicken and shred into fine pieces
Chop the eggs
Peel and finely chop the boiled eggs
Mix the filling
Combine all ingredients in a bowl and mix well
Prepare the bread
Trim the crusts from the bread slices
Assemble the sandwiches
Spread filling generously on one slice and top with another
Cut and serve
Cut sandwiches into halves and serve immediately
Original recipe
Storage
Best consumed fresh. If storing, keep filling and bread separate to prevent sogginess.
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