Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices sourdough or whole wheat bread, toasted
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup shredded cheddar cheese (or Monterey Jack/provolone)
- ¼ cup celery, finely chopped
- 2 tbsp green onions, finely chopped
- ¼ cup pickles, diced (optional)
- 1 tsp mustard
- Salt and pepper, to taste
- 1 tbsp butter (for toasting bread)
Instructions
- Prepare Chicken Salad:
- In a large mixing bowl, combine the shredded chicken, mayonnaise (or Greek yogurt), celery, green onions, pickles, mustard, salt, and pepper. Mix well until all ingredients are evenly combined.
- Toast the Bread:
- Toast the bread slices in a toaster or on a skillet until golden brown and crispy.
- Assemble the Melts:
- Spread the chicken salad mixture evenly over the toasted bread slices.
- Top each one with a generous amount of shredded cheese.
- Melt the Cheese:
- Stovetop Method: Heat a non-stick skillet over medium heat. Place the assembled melts in the skillet (bread side down, chicken salad and cheese side up), cover with a lid, and cook for 3-5 minutes until the cheese is melted.
- Oven Method: Preheat the oven to 375°F (190°C). Place the melts on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until the cheese melts. Broil for 1-2 minutes for a golden top, if desired.
Notes
Remove the melts from the skillet or oven and let them cool slightly before serving. Garnish with fresh herbs or serve with a side of salad or fruit for a complete meal. Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Chicken Salad
- Method: Stovetop or Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18 g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg