Easy Chicken Salad Toast

10 min prep time
4servings
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Recipe by Jennifer Bucko Lamplough Source Diabetic Cooking Made Easy Photo by Adobe Stock
Easy Chicken Salad Toast

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. 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.

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Nutrition facts

4 Servings

  • Serving Size
    1 open-face sandwich
  • Amount per serving Calories 280
  • % Daily value*
  • Total Fat 10g 13%
    • Saturated Fat 1.5g 8%
    • Trans Fats 0g
  • Cholesterol 65mg 22%
  • Sodium 460mg 20%
  • Total Carbohydrate 18g 7%
    • Dietary Fiber 1g 4%
    • Total Sugars 3g
    • Added Sugars 3g 6%
  • Protein 29g
  • Potassium 380mg 8%
Ingredients
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

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