Name: Chicken salad avocado sourdough toast
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz roasted chicken meat, shredded; 1 1/2 tbsp nonfat Greek yogurt; 3/4 tsp Dijon mustard; 3/4 tsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp avocado, pitted and peeled; 2 slices sourdough bread, thick; 4 olive oil cooking sprays

Nutrition

Per serving

626 calories

Protein: 47g; 30% of calories
Carbs: 76g; 49% of calories
Fat: 14g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Mist a 10-inch skillet with cooking spray and set over medium heat. Place the sourdough slice in the pan and cook until golden brown and crisp, about 3 minutes per side.
In a small bowl, mash the avocado with a fork until mostly smooth. Season with a small pinch of the salt.
In the same bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, lemon juice, the remaining salt, and black pepper. Stir until the chicken is well coated.
Spread the chicken and avocado mixture evenly over the toasted sourdough bread.

Nutrition

Ingredients

Instructions

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