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.
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- Prep time
- 10 min
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- Servings
- 4 Servings
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- Serving size
-
1 open-face sandwich
Ingredients
- shredded or cubed cooked chicken
- 2 cup
- 2 cup
- light mayonnaise
- 1/4 cup
- 1/4 cup
- plain nonfat Greek yogurt
- 1/4 cup
- 1/4 cup
- minced onion
- 2 tbsp
- 2 tbsp
- salt
- 1/4 tsp
- 1/4 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- dried dill
- 1 tsp
- 1 tsp
- whole wheat bread (toasted)
- 4 slices
- 4 slices
- slivered almonds
- 1/4 cup
- 1/4 cup
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Directions
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In a bowl, mix together the chicken, lite mayonnaise, Greek yogurt, minced onion, salt, black pepper and dried dill.
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Top one piece of toast with ½ cup of chicken salad mix. Top with 1 Tablespoon toasted slivered almonds.
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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.