Recipe: Open-Faced Chicken Salad Sandwich

(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!

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Open-Faced Chicken Salad Sandwich



  • 1 tablespoon

    minced shallot

  • 1 tablespoon


  • 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


  1. 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.

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