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Nutty Chicken Sandwiches

Total Time

Prep: 20 min. + chilling


16 tea sandwiches

Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.


  • 1 cup shredded cooked chicken breast
  • 1 hard-boiled large egg, chopped
  • 1/2 cup unsweetened crushed pineapple, drained
  • 1/3 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted
  • 1/2 cup fresh baby spinach
  • 8 slices white bread, crusts removed


  1. In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour.
  2. Just before serving, stir in pecans. Place spinach on four slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

Nutrition Facts

1 sandwich: 103 calories, 6g fat (1g saturated fat), 19mg cholesterol, 178mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 4g protein.

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  • joycerm53
    Aug 6, 2017

    I brought these to a family reunion potluck picnic. They were very tasty. Will make them again. Joyce Moynihan Field Editor.

  • Fuddge
    Sep 13, 2010

    Wonderful !!! The only difference I made was I used Marble Rye Bread.