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Crispy Mediterranean toasted chicken salad sandwich layered with Greek yogurt chicken salad, sliced tomatoes, and green lettuce on golden sourdough bread.

Toasted Chicken Salad Sandwich

Upgrade your mid-day meal with this Crispy Mediterranean Toasted Chicken Salad Sandwich. Featuring shredded chicken breast coated in a creamy Greek yogurt and olive oil dressing with fresh parsley, crisp celery, red onion, and ripe tomatoes, all served between golden toasted sourdough bread slices.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded or finely chopped
  • ½ cup plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ½ tsp garlic powder
  • ¼ cup red onion finely chopped
  • ¼ cup celery finely chopped
  • 1 tbsp fresh Italian flat-leaf parsley minced
  • ½ tsp sea salt or to taste
  • ¼ tsp freshly cracked black pepper
  • 4 slices artisan sourdough bread
  • 1 tbsp butter or olive oil for toasting bread
  • 4 crisp green leaf lettuce leaves
  • 4 slices ripe red tomato

Method
 

Prepare the Dressing:
  1. In a medium mixing bowl, whisk together the plain Greek yogurt, extra virgin olive oil, Dijon mustard, fresh lemon juice, garlic powder, sea salt, and black pepper until fully combined and smooth.
Combine Salad:
  1. Add the shredded chicken breast, chopped red onion, diced celery, and minced parsley to the bowl. Stir with a spatula until the chicken and vegetables are evenly coated in the dressing.
Toast the Bread:
  1. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the sourdough bread slices and pan-sear for 2 to 3 minutes per side until golden brown and toasted. Remove from heat.
Assemble Sandwiches:
  1. Lay two toasted slices of bread on a clean work surface. Place two leaves of green lettuce on each slice to act as a moisture barrier. Add two tomato slices on top of the lettuce, then split the chicken salad evenly over both slices.
Finish and Serve:
  1. Top with the remaining toasted bread slices, cut diagonally with a serrated knife, and serve immediately while warm and crisp.

Notes

  • Chicken Tip: Use pre-cooked rotisserie chicken breast to keep prep time under 10 minutes.
  • Storage Note: Keep leftover chicken salad stored in an airtight container in the fridge for up to 4 days. Assemble and toast sandwiches just before serving.