We aren't going to let avocado have all of the fun. Try chicken salad on your toast for a serious treat (avocado plus chicken salad is also a great idea ). This protein packed toast is not only delicious, it's also a lot healthier than your traditional chicken salad sandwich: we use equal parts mayo and whole milk greek yogurt. Meal prep this ahead of time for a week of easy and delicious lunches!
Side note: I can't do grapes in my chicken salad. I just can't. Add them at your own discretion.
For the chicken
Ingredients:
- 1 4-5 lb whole young chicken. **Note: I highly recommend cooking in the slow cooker so that you use the juices from the pot. You can use rotisserie, you will just likely need to add more mayo/yogurt.
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbsp dried oregano
Directions:
- Combine paprika, garlic powder, salt, pepper, and oregano into a dish and rub all over chicken, making sure to get the whole surface area completely coated
- Place chicken on wire rack (or tin foil ring) inside your slow cooker so that it is slightly raised.
- Cook on high for 2 hours, reducing heat to low and cooking for another 3 hours.
- Wait for chicken to cool inside slow cooker and shred with two forks, removing the skin and reserving the juices from the crock pot
For the chicken salad
Ingredients
- 1/2 cup mayo
- 1/2 cup whole milk greek yogurt
- 1/4 cup reserved juices from roasted chicken
- Juice from 1/2 lemon
- 2 tbsp Altruda's Italian Dressing and Marinade
- 2 tbsp dijon mustard
- 3 celery stalks - chopped
- 1/4 cup green onions - chopped
- 1/4 cup chopped Italian parsley
- 1/2 cup cashews or almonds - chopped
- Salt and pepper, to taste
Directions
- Add chopped celery, green onions, parsely, and nuts to shredded chicken in large bowl.
- Combine mayo, yogurt, lemon juice, reserved chicken juice, Italian Dressing, Dijon mustard, salt, and pepper into a small bowl. Mix well and pour over your chicken salad
- Continue to mix well, adding equal parts mayo/greek yogurt + a few tbsp of the reserved chicken juice if mixture is dry.
- Season with more salt and pepper if necessary.
- You can eat this right away, but it's best if left refrigerated for a few hours before serving for all of the flavors to come together
For the toasts
Ingredients:
- 1 head romaine lettuce - chopped
- 8 slices sourdough bread
- 1/4 c olive oil (for toasting)
Directions:
- Preheat oven to 400 degrees.
- Brush sourdough slices with olive oil and toast in oven until golden brown on top, about 10 minutes
- Add chopped romaine lettuce to bread, followed by a large heap of chicken salad mixture.
- Top with a generous pour of Italian salad dressing and enjoy!