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Easy Chicken Salad Toast

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How to Make Easy Chicken Salad Toast

This easy chicken salad is a great way to repurpose leftover cooked chicken. You could also use canned chicken or tuna instead. Add some greens like spinach, lettuce or arugula to your open-face sandwich for extra veggies. For a low carb option, serve as a lettuce wrap instead of on toast.


10 min prep time


4servings


1 open-face sandwich

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Step-By-Step Instructions:

  1. Repeat for remaining 3 pieces of toast, or store the chicken salad separate from the nuts in an airtight container in the refrigerator for up to 1 week and assemble the open faced sandwiches as needed.
  2. Top one piece of toast with ½ cup of chicken salad mix. Top with 1 Tablespoon toasted slivered almonds.
  3. In a bowl, mix together the chicken, lite mayonnaise, Greek yogurt, minced onion, salt, black pepper and dried dill.
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Nutrition facts

4 Servings



  • Serving Size

    1 open-face sandwich


  • Amount per serving



    Calories





    320

  • % Daily value*

  • Total Fat
    13g

    17%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    65mg

    22%

  • Sodium
    500mg

    22%

  • Total Carbohydrate
    23g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      5g
    • Added Sugars
      3g

      6%

  • Protein
    28g

  • Potassium
    330mg
    7%

Ingredients

slivered almonds
1/4 cup

whole wheat bread (toasted)
4 slices

dried dill
1 tsp

black pepper
1/4 tsp

salt
1/4 tsp

minced onion
2 tbsp

Plain Nonfat Greek yogurt
1/4 cup

light mayonnaise
1/4 cup

shredded or cubed cooked chicken
2 cup

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