Recipe: Open-Faced Chicken Salad Sandwich

Recipe: Open-Faced Chicken Salad Sandwich

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Joy Manning
Jan 29, 2015
(Image credit: Kimberley Hasselbrink)

Generally speaking, I try not to eat sandwiches for lunch. I’m not carbo-phobic, but bread is one of the densest sources of calories among my usual lunch options. Sometimes, though, I get a strong sandwich craving. When that happens, I try to split the difference between sandwich and no-sandwich by making it open-faced, one piece of toast with the ingredients on top, eaten with a knife and fork.

(Image credit: Kimberley Hasselbrink)

This lets me increase the ratio of protein or vegetables to bread without denying myself what I want. To substitute for that other piece of toast, I like to add pumpkin seeds. They provide enough crunch to satisfying my sandwich cravings.

Add a few leaves of crunchy lettuce for an easy serving of vegetables, too!

Open-Faced Chicken Salad Sandwich

Serves 1

1 tablespoon minced shallot
1 tablespoon mayonnaise
1 tablespoon Greek yogurt
1 cup shredded chicken breast, from a rotisserie chicken
1 slice whole grain bread, toasted
2 tablespoons raw pumpkin seeds
Fresh romaine lettuce, optional

In a small mixing bowl, combine the shallot, mayonnaise, and Greek yogurt. Stir to combine. Add the shredded chicken and fold it into the dressing.

Pile the chicken mixture on to the toast, and top with raw pumpkin seeds.

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