Name: Chicken salad on Melba toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 slices whole wheat bread, thinly sliced and crusts removed; 4 oz rotisserie chicken breast, shredded; 1/3 cup nonfat Greek yogurt; 2 tsp Dijon mustard; 1 stalk celery, finely diced; 1 tsp lemon juice; 1 1/2 tbsp fresh chives, minced; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 49g; 44% of calories
Carbs: 33g; 29% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 300°F. Arrange the bread slices in a single layer on a baking sheet. Bake for 10 minutes, flipping once halfway, until lightly golden and dry.
Remove bread from the oven. While still warm, carefully use a serrated knife to split each slice through the middle into two very thin rounds. Return the rounds to the baking sheet, cut-side up, and bake for 5 minutes until the edges curl and the toasts are crisp.
In a mixing bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, diced celery, lemon juice, salt, and pepper. Stir until well combined, then fold in the minced chives.
Let the toasts cool for 2 minutes so they crisp fully. Just before eating, spoon the chicken salad onto the toast rounds, mounding it on each. Serve any remaining salad alongside to eat with a fork. Do not assemble ahead or the toasts will soften.

Nutrition

Ingredients

Instructions

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