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