Serves 4
15 min
Open-Faced Chicken Salad Sandwich
Recipe GLPR3832fe39056b52
A light and protein-rich open-faced sandwich featuring tender shredded rotisserie chicken combined with Greek yogurt and mayonnaise, topped with crunchy pumpkin seeds and fresh romaine lettuce on toasted whole grain bread. Perfect as a quick, nutritious lunch or light dinner.
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Ingredients
1 tablespoon minced shallot
1 tablespoon mayonnaise
1 tablespoon Greek yogurt
1 cup shredded rotisserie chicken breast
1 slice whole grain bread, toasted
2 tablespoons raw pumpkin seeds
Fresh romaine lettuce, optional
Directions
In a small mixing bowl, combine the minced shallot, mayonnaise, and Greek yogurt. Stir until well blended.
Add the shredded rotisserie chicken breast to the mixture and fold gently until the chicken is evenly coated and combined.
Toast the whole grain bread slices until golden and crispy.
Spread the chicken salad mixture evenly onto each toasted bread slice.
Top each sandwich with fresh romaine lettuce leaves if desired.
Sprinkle the raw pumpkin seeds over the top of each sandwich for crunch and nutrition.
Serve immediately while the bread is still warm.
