Easy Chicken Salad Toast

Easy Chicken Salad Toast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetic Cooking Made Easy. Recipe Credit: . Photo Credit: Adobe Stock.

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.

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 open-face sandwich
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 open-face sandwich
  • Amount per serving Calories 320

  • Total Fat 13g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 500mg
  • Total Carbohydrate 23g
    • Dietary Fiber 3g
    • Total Sugars 5g
    • Added Sugars 3g
  • Protein 28g
  • Potassium 330mg
  • Phosphorus 285mg

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 3 Lean protein, 1 1/2 Fat



  • shredded or cubed cooked chicken
    2 cup
  • light mayonnaise
    1/4 cup
  • Plain Nonfat Greek yogurt
    1/4 cup
  • minced onion
    2 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • dried dill
    1 tsp
  • whole wheat bread (toasted)
    4 slices
  • slivered almonds
    1/4 cup


  1. In a bowl, mix together the chicken, lite mayonnaise, Greek yogurt, minced onion, salt, black pepper and dried dill.

  2. Top one piece of toast with ½ cup of chicken salad mix. Top with 1 Tablespoon toasted slivered almonds.

  3. 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.